Roasting a whole chicken makes a wonderfully comforting dish for Sunday dinner. Leftovers make great chicken salad or soup.
10m
PREP TIME
1hr 30m
COOK TIME
333
CALORIES
5
INGREDIENTS
Ingredients
Instructions
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Roasting a whole chicken makes a wonderfully comforting dish for Sunday dinner. Leftovers make great chicken salad or soup.
10m
PREP TIME
1hr 30m
COOK TIME
333
CALORIES
5
INGREDIENTS
Ingredients 8 Servings
- 1 whole chicken, about 5 pounds
- 1 tablespoon olive oil
- 2 teaspoons Lawry's® Lemon Pepper Blend
- 2 teaspoons Lawry's® Seasoned Salt
- 1 teaspoon McCormick® Rosemary Leaves, crushed
INSTRUCTIONS
- 1 Preheat oven to 350°F. Place chicken on rack in foil-lined roasting pan. Brush with oil.
- 2 Mix lemon pepper seasoning, seasoned salt and rosemary in small bowl. Rub evenly over entire chicken.
- 3 Roast 1 1/4 to 1 1/2 hours until chicken is cooked through.
NUTRITION INFORMATION
(per Serving)
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Ingredients 8 Servings
- 1 whole chicken, about 5 pounds
- 1 tablespoon olive oil
- 2 teaspoons Lawry's® Lemon Pepper Blend
- 2 teaspoons Lawry's® Seasoned Salt
- 1 teaspoon McCormick® Rosemary Leaves, crushed
INSTRUCTIONS
- 1 Preheat oven to 350°F. Place chicken on rack in foil-lined roasting pan. Brush with oil.
- 2 Mix lemon pepper seasoning, seasoned salt and rosemary in small bowl. Rub evenly over entire chicken.
- 3 Roast 1 1/4 to 1 1/2 hours until chicken is cooked through.
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