Lemon-Rosemary Roasted Chicken

I picked up Perdue Oven-Stuffer Chicken–all clean and ready to go!

Easy Roasted Chicken

  • 1 Chicken (I used Perdue Over-Stuffer Chicken)
  • minced garlic
  • 3 sprigs of fresh rosemary, roughly chopped
  • olive oil
  • salt & pepper
  • Fresh lemon

Preheat oven to 350 degrees. Before cooking, remove giblets (I wasn’t quite sure what this was, but turns out it was a bag of stuff inside the cavity of the chicken). Place chicken in roasted pan. In a seperate small bowl, mix olive oil, garlic, rosemary, salt, & pepper. Rub mixture all over chicken. Squirt lemon juice over chicken. Stuff chunks of lemon inside cavity of chicken. Pour about a half a cup of water into roasting pan and place in oven. Refer to the cooking time on your chicken. Mine was around 7 pounds so it took about 2 hours to cook. The great thing about these oven stuffers is that it has a built in pin and it pops up when the chicken has reached the right temperature! So no guess work here!


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