Lemon Rosemary Balsamic Roasted Chicken / Turkey Cooking Guidelines

If you have about 1 hour and 35 minutes to spend in the kitchen, Lemon Rosemary Balsamic Roasted Chicken / Turkey Cooking Guidelines might be an awesome gluten free and dairy free recipe to try. This recipe serves 1. For $13.23 per serving, this recipe covers 69% of your daily requirements of vitamins and minerals. This main course has 3968 calories, 287g of protein, and 287g of fat per serving. Several people made this recipe, and 187 would say it hit the spot. This recipe from Peanut Butter and Peepers requires balsamic vinegar, dijon mustard, roasting chicken, and lemon zest. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is tremendous. If you like this recipe, take a look at these similar recipes: Roasted Lemon Rosemary Split Turkey Breast, Rosemary Lemon Roasted Turkey + $100 Target Gift Card Giveaway, and Lemon Rosemary Roasted Chicken.

Servings: 1

Preparation duration: 5 minutes

Cooking duration: 90 minutes

 

Ingredients:

3 Tbsp balsamic vinegar

1/4 cup dijon mustard

2 tsp. chopped fresh rosemary

1 tbsp. garlic, minced

1/2 tsp. kosher salt

1 Tbs. fresh lemon juice

2 tsp. packed finely grated lemon zest

2 tbsp packed light brown sugar

2 Tbsp extra-virgin olive oil

1 (5 to 6 pound) roasting chicken

Equipment:

whisk

bowl

oven

kitchen twine

roasting pan

frying pan

aluminum foil

Cooking instruction summary:

Preheat the oven to 425 degrees F.To make marinade: In a medium bowl combine garlic, salt mustard, brown sugar, vinegar, olive oil, lemon juice, lemon zest, and chopped rosemary and whisk until thoroughly combined; set a side.Remove the chicken giblets. Rinse the chicken inside and out, and pat the outside dry. Liberally salt and pepper the inside of the chicken. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Brush the outside of the chicken marinade. Add 1/4 cup of water to bottom of roasting pan (when baking if you run out of juice at the bottom of pan add a little more water). Place in the oven.Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve.

 

Step by step:


1. Preheat the oven to 425 degrees F.To make marinade: In a medium bowl combine garlic, salt mustard, brown sugar, vinegar, olive oil, lemon juice, lemon zest, and chopped rosemary and whisk until thoroughly combined; set a side.

2. Remove the chicken giblets. Rinse the chicken inside and out, and pat the outside dry. Liberally salt and pepper the inside of the chicken. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

3. Brush the outside of the chicken marinade.

4. Add 1/4 cup of water to bottom of roasting pan (when baking if you run out of juice at the bottom of pan add a little more water).

5. Place in the oven.Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.

6. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve.


Nutrition Information:

Quickview
3968k Calories
286g Protein
286g Total Fat
41g Carbs
88% Health Score
Limit These
Calories
3968k
198%

Fat
286g
441%

  Saturated Fat
77g
482%

Carbohydrates
41g
14%

  Sugar
31g
35%

Cholesterol
1423mg
475%

Sodium
3032mg
132%

Get Enough Of These
Protein
286g
573%

Vitamin B3
106mg
534%

Selenium
214µg
306%

Phosphorus
2822mg
282%

Vitamin A
14045IU
281%

Vitamin B6
5mg
273%

Vitamin B12
16µg
273%

Vitamin B5
17mg
172%

Vitamin B2
2mg
169%

Zinc
21mg
145%

Iron
24mg
137%

Folate
440µg
110%

Potassium
3480mg
99%

Magnesium
357mg
89%

Vitamin B1
1mg
81%

Vitamin C
54mg
66%

Copper
1mg
55%

Manganese
0.94mg
47%

Vitamin E
4mg
29%

Calcium
260mg
26%

Vitamin K
18µg
17%

Fiber
2g
12%

covered percent of daily need
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