• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Crisp Rosemary Roast Chicken

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1 3 pound chicken; washed and
  • -dried, approx. weight
  • 1 Lemon; quartered
  • 2 Sprigs fresh rosemary; or 1
  • -t. dried
  • Salt and pepper

 Directions

Rub chicken with lemon quarters. Place lemon quarters in cavity along with
2 sprigs fresh rosemary or 1/2 t. dried rosemary. (Sprinkle remaining 1/2
teaspoon dried rosemary on chicken.) Season chicken with salt and pepper.
Truss bird by tying legs together and tying wings to body with kitchen
twine. (I ignore this part....never can find the twine.) Place chicken,
breast side down, in 2-quart oval or rectangular microwave-proof and
oven-proof dish. Microwave on HIGH (100% power) for 10 minutes. Turn bird
over. Continue cooking on HIGH until juices run clear when chicken is
pierced in thickest part of leg and body 8 to 10 minutes more. Drain excess
juices. Transfer dish to rack in top 1/3 of preheated 500F oven and bake 5
to 8 minutes to crisp skin. Check after 5 minutes to prevent burning. Let
stand 5 to 10 mins. before serving. Note: Cooking times in microwave will
vary by a few minutes depending on wattage of the microwave.

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