First off let me just say- I LOVE Jessie James Decker! Not only is she so down to earth but she COOKS too! Wow! Eric is one lucky man 🙂
My sister introduced me to Jessie when her and Eric’s first reality tv show came out on tv. Then I just continued to follow her on social media and got to see her and her adorable family in Nashville this past June at the CMA Fest (if you have not gone to this I recommend going at some point in your life- IT WAS AMAZING!!!)
She is an all around awesome person from a wife, mother of 2, singer, and is so family oriented (plus much more). If she lived in Iowa I know we would be besties 🙂 lol
Moving on to the “guts” of this post- Jessie often posts recipes of what she is cooking, along with her mamma too, and I ran across this recipe on her instagram account.
OH MY GOODNESS! This Jessie James Decker Lemon Rosemary Roast Chicken is to die for! Plus it is super super easy and pretty quick.
I personally think the secret to this recipe is the high temperature at what the roasting is done. My husband says this is the best roast chicken he has ever had.
Enjoy!
You can watch me prepare this recipe HERE.
INGREDIENTS:
- 4 # bone-in, skin-on chicken pieces- OR- Whole Chicken
- 2 cloves garlic, minced
- 2 T. chopped fresh/dried rosemary leaves
- 2 T. olive oil
- 1 t. finely grated lemon zest plus 2 whole lemons, quartered
- salt and pepper
INSTRUCTIONS:
- Heat oven to 450 degrees. (400 degrees if cooking whole chicken)
- Toss the chicken pieces in garlic, rosemary, oil, lemon zest, lemon quarters, salt and pepper.
- Cover a sheet pan with foil (for easy cleanup)
- Dump the chicken onto the sheet pan.
- Make sure all chicken pieces are skin side up for roasting.
- Roast for about 40 minutes or until a instant read thermometer reads 165 degrees F (if roasting a whole chicken you will need to cook for about 1- 1/4 hour or until 165)
- Let rest for about 5-10 minutes after removing from oven before serving.
- 4 # bone-in, skin-on chicken pieces- OR- Whole Chicken
- 2 cloves garlic, minced
- 2 T. chopped fresh/dried rosemary leaves
- 2 T. olive oil
- 1 t. finely grated lemon zest plus 2 whole lemons, quartered
- salt and pepper
- Heat oven to 450 degrees. (400 degrees if cooking whole chicken)
- Toss the chicken pieces in garlic, rosemary, oil, lemon zest, lemon quarters, salt and pepper.
- Cover a sheet pan with foil (for easy cleanup)
- Dump the chicken onto the sheet pan.
- Make sure all chicken pieces are skin side up for roasting.
- Roast for about 40 minutes or until a instant read thermometer reads 165 degrees F (if roasting a whole chicken you will need to cook for about 1- ¼ hour or until 165)
- Let rest for about 5-10 minutes after removing from oven before serving.
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