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Roasted chicken with lemon and rosemary recipe


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  • Meat and poultry
  • Poultry
  • Chicken
  • Roast chicken
  • Garlic roast chicken

This quick and easy, simple and delicious roasted chicken with lemon and rosemary is perfect for a weeknight dinner or when you have guests.

3 people made this

IngredientsServes: 6

  • 1 whole chicken, cut into 8 pieces
  • 1 onion, cut into wedges
  • 1 lemon, sliced
  • 8 cloves garlic
  • 4 sprigs fresh rosemary
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 230 C / Gas 8.
  2. Combine chicken, onion, lemon slices, garlic and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
  3. Bake in the preheated oven until chicken is cooked through and juices run clear.

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Reviews & ratingsAverage global rating:(73)

Reviews in English (58)

by Christina

Delicious! I used all bone-in breasts and 2 chicken legs for the little guy. These came out very moist and tender. I didn't have fresh rosemary, so I used some dried. This also made great pan juices. The only thing I would do differently next time would be to use an extra lemon to squeeze the juice on the chicken before baking to get a better lemon flavor. Made a great dinner tonight...a definite keeper~YUM! Thanks for sharing.-10 Feb 2014

by Ava Flavah!

I just made this today. I used bone-in chicken breasts and dried, instead of fresh, rosemary since I had none. I stopped the cooking at 40 minutes since breasts have a tendency to over-bake and dry. It came out delicious: tender, juicy and very flavorful! This is a prime example of recipes that I love-quick, easy, simple ingredients, and tasty results.-22 Mar 2014

by cjucoder

Nothing wrong with these ingredients! Unfortunately just tossing some rosemary on to the chicken did nothing to flavor it. The lemon came through nicely, but the sprigs of rosemary simply dried up and blackened. I love fresh rosemary with chicken, and perhaps chopping up the leaves and marinating with the rosemary, garlic and lemon would build the flavor I'm looking for. I'm also thinking that using these ingredients in a compound butter and then rubbing under the skin would be an awesome way to infuse more flavor.-03 Dec 2015


Lemon-Rosemary Chicken with Roasted Broccolini

Vitamin-packed Broccolini is an ingenious hybrid between broccoli and Chinese broccoli.

  1. Preheat oven to 425 degrees F.
  2. Combine parsley, rosemary, garlic, Dijon, and 1 tablespoon oil in a bowl. Season with salt and black pepper. Place 8 lemon slices and half of rosemary mixture underneath skin of chicken, dividing evenly. Rub remaining rosemary mixture over chicken, dividing evenly. Roast, on a rimmed baking sheet, 20 to 22 minutes.
  3. Meanwhile, toss Broccolini, onion, red pepper, remaining lemon slices, and remaining 2 tablespoons oil in a bowl. Season with salt and black pepper. Remove baking sheet from oven and arrange vegetables around chicken. Bake until an instant-read thermometer inserted in the thickest portion of the chicken reaches 165 degrees F, 12 to 14 minutes.
  4. Serve with red pepper for sprinkling.

PER SERVING: protein: 30 g fat: 14 g carbohydrate: 12 g fiber: 4 g sodium: 173 mg cholesterol: 73 mg calories: 289.


How To Roast a Whole Chicken

Trussing the bird first, before roasting, helps to ensure that the chicken cooks evenly, and that its breast meat remains moist and not dried out. Of course, it’s totally optional and you can skip that step if you want to save time.

Then add your seasonings: salt, dried herbs, fresh citrus juice, the possibilities are endless here. Season it the night before for more flavor, uncovered in the refrigerator. Roast the chicken 425F until the internal temp is 160 to 165F, then let it rest 10 minutes before carving.


Lemon Pepper and Rosemary Roasted Chicken

Sprinkle 1 t salt inside cavity. Stuff lemon halves, garlic and one stem of rosemary inside cavity. Note: Rosemary can be sticking out of bird.

Being careful not to tear the skin, gently separate skin from breast meat and stuff two sprigs of rosemary under the skin. Rub the entire bird with the softened butter. Sprinkle evenly with the lemon pepper seasoning.

Soak a small section of butchers twine in water. Tie legs of bird together using soaked twine.

Cut the tops off of some garlic heads, drizzle with olive oil and toss in the roasting pan with your chicken. Never miss the chance to have

roasted garlic. Great as a spread on ciabatta bread with the chicken!

Place in a shallow roasting pan (breast side up) and bake until internal temp reaches 165 °F and juices run clear. Let rest before serving.

Garnish with lemon slices up the breast of the chicken and rosemary tucked in between.


  • 2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon canola oil
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 1 1/2 teaspoons powdered gelatin
  • 1 small shallot, minced (about 1 tablespoon)
  • 1 tablespoon minced fresh rosemary leaves
  • 1 (1 1/2-inch) piece of peeled zest plus 1 1/2 tablespoons fresh juice from 1 lemon
  • 2 tablespoons unsalted butter
  • 2 teaspoons soy sauce

Adjust oven rack to center position and preheat oven to 450°F. Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke. Carefully lay chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and very crisp, about 6 minutes. Carefully flip chicken breasts and transfer skillet to the oven.

While chicken roasts, add stock to a liquid measuring cup and sprinkle gelatin over the top. Set aside.

Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F, about 7 to 12 minutes. Remove skillet from oven and transfer chicken to a cutting board. Set aside to rest while you make the pan sauce.

Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and rosemary and cook, stirring, until softened and fragrant, about 30 seconds. Add stock/gelatin mixture and lemon zest and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter, soy sauce, and lemon juice and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.

Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately.


How to Roast a Whole Chicken:

  1. Select the Roasting Pan– There are many pan options for oven roasting a whole chicken. If you have a large roasting pan that’s a great option. However, if that’s not an item in your kitchen you’ve still got many options. You could use a large cast iron skillet, a large oven safe frying pan or skillet, a rimmed baking sheet, a 9” x 13” baking pan, a dutch oven , or I’m using this Staub Cog Au Vin Cocotte. (Amazon affiliate link)

2) Prepare the Aromatics- Once you’ve decided what you’ll cook the chicken in the next step is to prepare the aromatics that will be stuffed into the cavity of the chicken ( yes, these are the things that are tucked inside the chicken that impart a huge dose of flavor) . Simply cut a lemon into quarters, cut a head of garlic in half horizontally, and have a few sprigs of rosemary ready.

3) Season the inside of the chicken -After you’ve given the chicken a quick rinse under water and patted dry (with paper towels). You’ll sprinkle salt and pepper in the cavity of the chicken and stuff the aromatics inside the cavity. Place the chicken breast side up in the cooking pan.

4) Truss the chicken legs -The next step is to “truss” the legs of the chicken. Which basically just means tying the legs of the chicken together with some kitchen/cooking twine. You should be able to find cooking twine at your local grocers, cooking store, or on Amazon.

5) Season the outside of the chicken I’m using just a bit of melted butter to rub on the outside of the chicken. I love how butter just perfectly browns and crisps the skin ( however, you can use olive oil if you prefer). Liberally salt and pepper the body of the chicken.

6) Tuck the wings – Depending on what you are cooking the chicken in, you may want to tuck the wings of the chicken under the body. The idea is that the wings stay close to the body and the wing tips don’t burn (because they are tucked under the bird). To tuck the wings, fold the wings back and tuck the wing tips under the chicken.

7) Place the chicken in oven and bast – Roast the chicken at 425F for about 45 minutes and then baste the chicken with the pan juices (you can use a bulb baster ,a big spoon or a silicon basting brush to drizzle/brush the pan juices all over the top of the chicken.). Basting helps keep the chicken juicy and gives it great flavor.

Tip: I recommend taking the chicken out of the oven (and closing the oven door) to baste. It’s easier plus then you don’t lose too much heat from the oven (which would make for longer cooking times).

Continue to cook the chicken for another 20-25 minutes until the chicken is golden brown. You’ll know when the chicken is done by making a cut between the leg and thigh ( the leg joint). If the juices run clear your chicken is cooked. If it’s still a bit pink the chicken needs to cook more. If the chicken is not done, but the outside is golden brown you can cover the chicken loosely with aluminum foil until the meat is fully cooked.

If you’re using a thermometer you will want the temperature at the thickest part of the chicken to be 160° F . With carryover cooking ( the chicken continues to cook a bit when removed from the oven) the internal temperature will continue to rise bringing the temperature up to the recommended 165 ° F.

8) Let the Chicken Rest- You’ll want to let the chicken rest for 10- 15 minutes before carving.

Tip: I’d suggest letting the chicken rest in the cooking pan prior to putting on your serving platter ( if using) . This allows the juices to collect in the chicken ( = juicier meat!) and not on your serving platter or cutting board.

For an easy, fancy looking presentation serve the Whole Roasted Chicken on a serving platter with some lemon slices and rosemary sprigs.

Here’s a good video from Jamie Oliver on How to Carve a Chicken if you’re unsure how to properly carve the chicken meat for serving.

I like to keep the sliced chicken pieces on hand for easy meals throughout the week. A simple salad or some roasted vegetables ( try adding a little drizzle of truffle oil to the roasted veggies! whole new level of yumminess!) and you’ve got dinner whipped up in no time.


Lemon Pepper Rosemary Chicken

Preheat oven to 350 °F. Sprinkle 1 teaspoon of salt inside cavity of chicken. Stuff the lemon halves, 1 head of garlic, halved and one stem of rosemary inside cavity.

Being careful not to tear the skin, gently separate skin from breast meat and stuff two sprigs of rosemary under the skin. Rub the entire bird with the softened butter. Sprinkle evenly with the lemon pepper seasoning.

Tie legs of bird together using butcher’s twine. Tuck wings under bird.

Cut the tops off of some garlic heads, drizzle with olive oil and toss in the roasting pan with your chicken. Never miss the chance to have roasted garlic.

Place in a shallow roasting pan (breast side up) and bake until internal temp reaches 165º and juices run clear, about 1 1/2 hours. Let rest before serving.

Onto ciabatta bread, add a spread of roasted garlic paste from roasting pan.

Garnish with lemon slices placed on the breast of the chicken with rosemary tucked in between.


Lidia’s Mastering the Art of Italian Cuisine

Preheat the oven to 375 degrees. Gently slide your fingers under the skin of the chicken breast to loosen it. Spread the grated lemon zest under the breast skin. Season the chicken with 1 teaspoon of the salt, and rub it all over with 1 tablespoon of the olive oil.

Set the onions and lemon quarters in a roasting pan, and toss with the remaining ½ teaspoon salt and 2 tablespoons olive oil. Stuff some of the lemon quarters in the chicken cavity, along with the rosemary. Set the chicken, breast side up, on the onions and lemons. With a paring knife, cut a small slit in the skin at the tip of the breast. Stick the drumsticks in the opposite sides’ slits, to keep the chicken together and hold its shape while roasting.

Pour the white wine into the pan, and roast the chicken, basting once or twice with the pan juices, until the meat between the thigh and breast reaches 165 on an instant-read thermometer and the skin is crispy and golden, about 1 hour and 20 minutes. Remove the chicken to a cutting board, and let it rest 10 minutes.

Fish out the onions from the pan, and set it in a sauté pan large enough to hold the chicken as well when it is cut into pieces. Strain the pan juices, pushing on the solids to extract all of the sauce, let the juices rest, then skim off any excess fat.

Carve the chicken into serving pieces, and return to the pan with the onions. Add the strained sauce, bring all to a boil, and serve.


Lemon Garlic Rosemary Roast Chicken

Keyword Lemon Garlic Roast Chicken

Cook Time 1 hour 30 minutes

Total Time 1 hour 30 minutes

Ingredients

  • 3.5 - 4 LB whole chicken
  • 4 lemons juiced = to about 1 cup for marinade
  • 8 cloves garlic puréed or minced = to 2 tbsp
  • 1 tbsp rosemary fresh or dried
  • 1 tbsp italian seasoning
  • salt to taste
  • black pepper to taste
  • 2 tbsp olive or veggie oil
  • 2 tbsp butter melted
  • 1 tsp paprika
  • 1 tsp roasted garlic and herb seasoning I use Mc Cormick brand
  • STUFFING CHICKEN INGREDIENTS
  • 2 lemons wedged used to stuff the chicken
  • 1 tsp rosemary fresh or dried
  • 1 whole garlic halved

Instructions


Roasted Lemon Rosemary Chicken Recipe

I originally created this Roasted Lemon Rosemary Chicken to use the bald lemons I had collected. Now, if you do not have bald lemons, just use lemons with the skins (as I have done in the below photos). I had many bald lemons in the refrigerator from making Limoncello (click on Limoncello if you don’t know what it is).

This way of cooking this Roasted Lemon Rosemary Chicken produces the absolute moistest chicken I have every tasted. The chicken is moist and flavorful and easy to make and came out incredibly juicy. My husband gave this a 󈫺” rating – This is his best rating. He is my official taster when I create new recipes. This was the best roast chicken I have ever made. This chicken is versatile enough for a weeknight dinner or weekend dinner party.

When fully baked, this produces the most wonderful lemon chicken broth. You could make this into a gravy to serve over rice or mashed potatoes. I did not do it this time, but will in the future.

Learn how to Brine Poultry (Chicken and Turkey) and check out more outstanding Poultry Recipes.