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Prep/Cook Time: 1 hour 45 minutes
Servings: 4
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Ingredients
1 PERDUE® Fresh Whole Chicken
Salt and ground pepper to taste
1/3 cup extra-virgin olive oil, divided
3 sprigs fresh rosemary
2 lemons, divided
10 cloves garlic, unpeeled
2 packages fresh spinach, stemmed, rinsed and dried(10 ounces each)
Instructions
- Preheat oven to 350°F. Remove giblets from chicken. Season cavity with salt, pepper, 1 tablespoon oil and 1 sprig rosemary. Squeeze in juice of half a lemon; add squeezed lemon half to cavity. Truss chicken and place in roasting pan. Squeeze juice from remaining 1 1/2 lemons over chicken; season with salt and pepper and drizzle with 1 tablespoon olive oil. Add garlic and remaining 2 sprigs rosemary to pan.
- Roast in oven 1 to 1 1/2 hours until chicken registers 180°F on meat thermometer inserted thickest part of thigh and juices run clear; baste occasionally with pan juices. Remove chicken to serving platter and keep warm.
- Strain pan juices and extract garlic pulp by pressing down on cloves through strainer. Skim fat from pan juices; whisk remaining oil into juices.
- To serve, arrange spinach on platter. Place chicken on spinach and drizzle with warm garlic sauce from roasting pan. Carve chicken into serving pieces.
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 Nutrition Facts
Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories 400 (20%)
Total Fat 31.5g (48%)
Saturated Fat 6.7g (34%)
Trans Fat 0g
Cholesterol 98mg (33%)
Sodium 165mg (7%)
Total Carbohydrate 10g (3%)
Fiber 4g
Sugars 0g
Protein 24g
* Percent of Daily Values are based on a 2,000 calorie diet.
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