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Lemon Rosemary Chicken

(1 Votes)
Updated August 30, 2016
SERVES
4
COOK TIME
1 Hr 15 Min

Lots of colorful veggies, lots of lemon, and lots of lip-smacking flavor gives us a chicken dinner recipe we know you're gonna love. Our Lemon Rosemary Chicken has a light touch but is packed with flavor for a dinner recipe that's absolutely perfect to cook up during spring or summer. You can even grab a few of the veggies from your garden to truly make this a homemade meal.

What You'll Need:
  • 1/2 cup vegetable oil
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 (4- 5-pound) roasting chicken
  • 2 yellow squash, cut into 1-1/2-inch chunks
  • 2 carrots, cut into 1-1/2-inch chunks
  • 2 zucchini, cut into 1-1/2-inch chunks
  • 6 small red potatoes, cut into quarters
What To Do:
  1. Preheat oven to 350 degrees F.
     
  2. In a large bowl, combine oil, lemon juice, rosemary, garlic powder, salt, and pepper; mix well.
     
  3. Place chicken on a rack in a large roasting pan. Rub half the seasoning mixture evenly over the whole chicken, including the cavity.
     
  4. Place vegetables and potatoes in the bowl with the remaining seasoning mixture and toss to coat well. Place vegetables around chicken in roasting pan.
     
  5. Bake 1-1/4 to 1-1/2 hours, or until no pink remains in the chicken and the juices run clear, basting chicken and vegetables occasionally. 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Sounds yummy, though I have not tried it - I will try it soon and take to my church's WMU meeting.

Great recipe. But ................. that's easily 6-8 servings in our household. I will give it a try.

This sounds REALLY good. The only thing I would change:add lemon Zest, and use Fresh rosemary cut up finely,OR, dried rosemary AND few sprigs of fresh for extra flavor. Going to try this tonite,with my garden veggies. Thanks!

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