Lunch: Lemon Pepper Rosemary Chicken

Vibrantly flavored, moist chicken spiced with lemon, pepper and rosemary you'll be proud to serve to your family.

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon Pepper Rosemary Chicken

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 (3 1/2 lb) roasting chicken
4 stems fresh rosemary, divided
2 heads garlic, halved (1 for roasting, 1 for stuffing the chicken)
2 lemons, 1 halved, 1 sliced for garnish
1/2 cup butter, softened
2 tablespoons lemon pepper seasoning, divided
small section butcher's twine, for tying legs
1 loaf French bread, (or ciabatta bread)
1 teaspoon salt

Instructions

Preheat oven to 350 °. Sprinkle 1 teaspoon of salt inside cavity of chicken. Stuff the lemon halves, 1 head of garlic, halved and one stem of rosemary inside cavity.
Being careful not to tear the skin, gently separate skin from breast meat and stuff two sprigs of rosemary under the skin. Rub the entire bird with the softened butter. Sprinkle evenly with the lemon pepper seasoning.
Tie legs of bird together using butcher’s twine. Tuck wings under bird.
Cut the tops off of some garlic heads, drizzle with olive oil and toss in the roasting pan with your chicken. Never miss the chance to have roasted garlic.
Place in a shallow roasting pan (breast side up) and bake until internal temp reaches 165 º and juices run clear, about 1 1/2 hours. Let rest before serving.
Onto ciabatta bread, add a spread of roasted garlic paste from roasting pan.
Garnish with lemon slices placed on the breast of the chicken with rosemary tucked in between.

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