Lemon Rosemary Chicken with Warm Corn Salad



1 pc. Magnolia Chicken Station whole chicken
salt & pepper to taste
3 pcs. Lemon
1 tbsp. rosemary
2 tbsps. Olive oil

For the warm corn salad:

1 tsp. Magnolia Gold Butter
2 ears fresh corn, kernels cut from cob
½ pc. red onion, chopped
2 tbsps. parsley, chopped
salt & pepper to taste


Step 1

Preheat oven to 350ºF. Remove any bits of loose fat from the chicken. Pat dry all over.

Step 2

Sprinkle salt and pepper generously over and inside the chicken. Rub on the rosemary and massage. Cut the 2 lemons into wedges then place inside the cavity of the chicken. Seal opening with toothpicks. Slice the remaining lemon very thinly.

Step 3

Loosen skin on the chicken then stuff the thinly sliced lemons under the skin. Drizzle olive oil over the chicken.

Step 4

Place chicken on a roasting rack then wrap with Glad aluminum foil. Place rack onto a tray then bake 1-½ to 2 hours or until fully cooked (insert a paring knife between the thigh and the breast, when the juice comes out clear, chicken is fully cooked). Remove Glad Aluminum foil then bake for another ½ hour to let chicken brown. Cut into quarters and serve with the Warm Corn Salad.

Step 5

To make the salad: Heat butter in a saucepan over medium heat. Stir in corn and onions and cook for 5 minutes. Mix in parsley and season with salt and pepper. Serve immediately.

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