As she continues to create delicious meals to serve her loved ones, Melds has once again mastered her Rosemary-Lemon Roast Chicken, which she would love for you to try at the comfort of your home.
Her Rosemary-Lemon Roast Chicken is carefully marinated with lemon juice, olive oil, garlic powder and soy sauce. Rich and flavorful to taste, Mel’s daughter Kylie, despite picky with food, had a feast with Mom and Dad!
Ingredients: 3-4 servings
1 whole chicken, cleaned
1/2 cup olive oil
2 tbsp. soy sauce
1 tbsp. lemon juice
2 cloves minced garlic
2 stalks rosemary leaves
Salt & pepper to taste
1 whole sliced lemon
2 stalks chopped parsley
Instructions:
- Wash and clean chicken. Remove internal parts, then pat dry with paper towel. Place it on a deep baking pan and set aside.
- Chop garlic and rosemary leaves in small pieces, add lemon juice and soy sauce. Mix thoroughly to create a marinade.
- Pour entire marinade onto the chicken. Rub it in and out of the chicken evenly, then leave it to marinate for at least 30 minutes.
- Place skinned, whole potatoes on a separate bowl. Garnish them with olive oil and garlic powder and season with salt and pepper.
- Preheat oven to 320F. Place the chicken on a deep baking pan. Organize seasoned potatoes in and around chicken. Cover pan with Aluminum foil.
- Place chicken on the center rack of the oven and set it to start roasting chicken for 1 hour. Adjust oven temperature to 356F and continue to roast chicken for 15 more minutes.
- Turn off the heat when done. Remove Rosemary-Lemon Roast Chicken from the oven. Place it on top of a trivet to prevent table surface from getting burned. Serve this delicious marinated chicken hot, with steamed rice if desired and enjoy!
Tip: For an enticing look, garnish Rosemary-Lemon Roast Chicken with chopped parsley prior to serving.
Ready for Baking
