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Rosemary and Lemon Roast Chicken

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Why I Love This Recipe

I combined a couple of roast chicken recipes to come up with this one. It was made on a whim, so I can't remember the exact cooking times. When you're done with your chicken, boil the bones and pan juices for several hours to make a yummy rosemary-flavored chicken stock!

Ingredients You'll Need

1 lemon, zested and halved
1 shallot, sliced
2 sprigs rosemary, minced
1 Tbsp. lemon juice
2-3 Tbsp. extra virgin olive oil
6 cloves minced garlic
1 small roasting chicken


Combine lemon zest and juice, shallot, rosemary, oil, and garlic in small bowl.

Spread mixture under skin of chicken (pat dry and salt first) and inside cavity.

Place lemon halves and remaining mixture in cavity.

Roast chicken for 45-50 minutes until done--160 for breast, 170 for legs.

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