Roasting a whole chicken is pretty simple to do, just season it, put it in the oven and walk away. As long as you have a thermometer you can't go wrong. The combination of rosemary and lemon has a wonderful Mediterranean flavor. Serve this with roasted vegetables. You can use the leftover chicken bones to make a wonderful stock.
Roast Chicken with Rosemary and Lemon
Gina's Weight Watcher Recipes
Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4 oz breast 5 pts
- 1 (3 lb) chicken, washed and dried, fat removed
- 1/2 onion, chopped in large chunks
- 2 cloves garlic, smashed
- 1/2 lemon
- 2-3 sprigs rosemary
- 1 tbsp herbes de Provence (or dried rosemary)
- salt and fresh pepper
Roast the chicken until the internal temperature is 165°F, about 50-60 minutes (Insert thermometer between the leg and the thigh). Let the bird rest for 10 minutes before carving.