Emeril's Fresh Rosemary and Lemon Chicken with Roasted Vegetables
Emeril Lagasse's Home Cooking
Simple but elegant, Emeril Lagasse's recipe for Fresh Rosemary and Lemon Chicken with Roasted Vegetables might be the perfect meal.
Preheat the oven to 400 degrees.
Season the whole chicken with Emeril's Essence or seasoning of your choice.
In a medium-sized mixing bowl, combine the rosemary, garlic, lemon zest and 1/4 cup olive oil. Mix thoroughly. Season the mixture with salt and pepper.
Using your fingers, separate the thin membrane between the breast meat and skin, then spoon a quarter of the seasoning over each breast. Using a sharp knife make several slits in the leg, thigh and wing areas. Stuff the seasoning in the slits. Set aside.
In a mixing bowl, combine the vegetables and 2 tbsp. of oil. Season with salt and pepper. Toss well. Spread the vegetables evenly over and half-baking sheet or a shallow roasting pan. Place the chicken on top of the vegetables.
Place in the middle rack in the oven. Cook for 30 minutes in your preheated 400-degree oven.
Reduce the heat to 350 degrees and continue to cook for 1 hour.
Remove from the oven and cool for about 10 minutes before serving.
Carve the chicken into 8 pieces. To serve, spoon some of the vegetables in the center of each plate. Lay 2 pieces of the chicken over the vegetables. Spoon any pan juices over the top of the chicken.
Recipe copyright Emeril Lagasse and Felicia Willett, 2000
Main Ingredients: roasting chicken, rosemary, garlic, potatoes
Course: Dinner, Main Course