• 1 3 to 4 lb chicken
  • 3 fresh sprigs of rosemary
  • 1 small onion
  • 1 orange
  • 1 lemon
  • ¼ cup olive oil
  • salt and pepper


Preheat oven to 375°F. Clean the chicken, and dry with paper towel. Chop one sprig of rosemary finely, and put in a large bowl with the olive oil. Quarter the onion, orange and lemon, place the other sprigs of rosemary in the chicken, then stuff the onion, orange and lime wedges inside. Pin the chicken shut with a skewer or toothpicks. Salt and pepper the chicken thoroughly, then place it in the bowl and rub the olive oil mixture all over the outside. Place it in a roasting rack, breast side down.

Bake for 30 minutes, then turn the heat down to 350degF, and turn the chicken over with tongs and a serving fork. Bake an additional 1 hour (3 lb chicken) to 1-1/2 hour (4 lb chicken), until the outside of the chicken is nicely browned. If it browns too fast, tent with foil.

Remove from the oven, let stand for 10 minutes under a foil tent, then carve and serve.

Chicken, Healthy, Low Cholesterol, Low Fat, Low Saturated Fat
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