Roast chicken with rosemary and lemon is a classic Italian dish, perfect for a family meal. This dish showcases the simplicity of Mediterranean ingredients: lemon adds a tangy freshness, rosemary a pleasant aroma, and oven roasting ensures tender, juicy meat. Naturally gluten-free, this whole chicken is easy to prepare.

Rosemary and Lemon Roasted Chicken (Italy): A Gluten-Free Mediterranean Recipe 🌿🍋

Italy

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Servings: 5 Special regime:

Suitable for gluten-free use

Cooking method: Ninja Foodi, Traditional

Ingredients

Servings

• 1 whole chicken (approximately 1.5 to 2 kg)

• 2 lemons (1 for garnish, 1 for juice)

• 4 sprigs of fresh rosemary

• 6 cloves of garlic (crushed with the skin on)

• 4 tablespoons of extra virgin olive oil

• 200 ml of chicken stock (gluten-free)

• Salt and pepper to taste

Preparation

1. Prepare the chicken: Preheat your oven to 200°C (390°F). You can also cook the chicken in a Ninja Foodi. Season the inside and outside of the chicken generously with salt and pepper.
2. Prepare the stuffing: Place 1 lemon cut in half, 2 sprigs of rosemary, and 2 crushed garlic cloves inside the chicken. This will flavor the meat during cooking.
3. Prepare the marinade: In a bowl, combine the juice of one lemon, olive oil, and the finely chopped leaves of one sprig of rosemary. Generously coat the chicken with this marinade, making sure to cover all parts, including under the skin if possible.
4. To cook the chicken: Place the chicken in a casserole dish or roasting tin. Arrange the remaining garlic cloves, rosemary sprigs, and, if desired, vegetables or potatoes around it. Pour chicken stock into the dish to keep the chicken juicy.

5. Bake for 1 hour 30 minutes to 1 hour 45 minutes, depending on the weight of the chicken (allow approximately 40 minutes per kg).

6. Baste regularly: Every 20 minutes, baste the chicken with the cooking juices to keep it golden brown and tender. If necessary, add a little water or stock to prevent the juices from drying out.
7. Check if it's cooked: Pierce the thigh with a knife; the juices that run out should be clear. If not, continue cooking for another 10 minutes.
8. Let the chicken rest under foil for 10 minutes before carving.
9. Cooking with the Ninja Foodi: Place your chicken on the rack in the lower position, having added 250 ml of stock to the bottom of the pot. If your Ninja has a probe, insert it and use the Steam Airfry mode, on the chicken setting. If you don't have a probe, use the Steam Airfry mode for 45 minutes.

Note

Side dishes: This chicken goes perfectly with new potatoes or Mediterranean vegetables (zucchini, peppers, eggplant).

Sauce : Use the reduced cooking juices as a sauce to accompany the meat.

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