Sunday Chicken
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 large lemon
- 1 (3 lb) broiler-fryer chickens
- 1 tablespoon olive oil
- 1 tablespoon creole seasoning
- 1 tablespoon chopped fresh rosemary or 1 tablespoon dried rosemary
directions
- Cut lemon in half, and squeeze juice over chicken.
- Put lemon halves in cavity of chicken.
- Brush oil on chicken, and sprinkle with Creole seasoning and rosemary.
- Bake at 400 degrees for 45 minutes to an hour or until done, basting occasionally with pan drippings.
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Reviews
-
I can't tell you how good this was. The meat was literally falling off the bone when we went to carve it and the skin (my favourite part) was mouth-wateringly tasty. Considering we got enough from this for two big supper plates, my lunch for work the next day, a couple cups of leftover meat and the carcass to make stock with, I think it was very good value too.
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Yet another 5 stars. I made this last week after reading some of the reviews and I am so glad that I did. I have a chicken roasting rack which certainly helps with browning and excess fat drippings. I had a rather large bird, 6lbs so doubled the ingredients. What a treat. The out come was a beautifully browned succulent bird. You have a winner here!
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Made this for my Sunday dinner. LOL The house was filled with wonderful aroma and the flavor of the chicken was great. I doubled the recipe because I had a six pound chicken. I also placed extra rosemary sprigs in the cavity. Next time I will lift the skin and placed the spices under it for added flavor.
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Tweaks
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Yummy! Very moist and full of flavor! I did make a few changes and those were to use Emeril's Essence instead of creole seasoning (the ingredients for homemade versions are basically the same and I already had the essence on hand) and I also made it in the crockpot instead of the oven-5 hours on low and it was perfect! I didn't love the flavor the lemon added to the chicken, but my hubby really liked it! Thanks, NurseDi!