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Lemon, Garlic & Rosemary Roasted Chicken

Lemon, Garlic & Rosemary Roasted Chicken


What it is about a roasted chicken that makes me so happy? Something about it’s rustic golden appearance  and savory aroma is just so darn welcoming. I roast chickens pretty often just for the heck of it. I don’t need to have a recipe in mind  because I know you can always think of something to do with a roasted chicken like chicken tacos or chicken salad. Chicken always wins, especially in my house.

lemon garlic rosemary roasted chicken recipe

These three flavors go so well together.

Here is another one of my favorite roasted chicken recipes, lemon, garlic & rosemary roasted chicken. I still like my simple roasted chicken but on days when I want to kick it up a notch I go to this recipe.

Lemon Garlic Rosemary Roasted Chicken Recipe

Buttered up and ready for the oven!

It’s full of that fresh & simple  lemony, garlicky, rosemary flavor that I just can’t enough of. The skin roasts up so crisp and well seasoned from the butter. Gotta love a chicken roasted in butter! Nothing else like it, sorry.

lemon garlic rosemary roasted chicken recipe

Perfect Spring Chicken!


This lemon, garlic, rosemary chicken recipe also makes a mean chicken and rice soup if you have leftovers. The rosemary taste really good with the rice. I often serve this chicken with rice or roasted potatoes and whatever kind of veggies I have on hand. It’s an easy, simple meal with a great presentation.

Watch me make this Lemon, Garlic & Rosemary Chicken Recipe from start to finish!!

4.8 from 27 reviews
Lemon, Garlic & Rosemary Roasted Chicken
Prep time
Cook time
Total time
Recipe type: roasted chicken, dinner
  • 5lb whole chicken, washed & dried
  • 2 Tablespoons olive oil
  • ½ cup butter, softened
  • 2 large springs fresh rosemary, diced finely
  • 4 garlic cloves, minced
  • zest of 4 lemons
  • salt & pepper
  • Fresh lemon juice (2 lemons)
  • Cavity stuffing (sliced lemons, sliced onions, spring of rosemary)
  1. Preheat oven to 425.
  2. Add butter to a medium sized bowl.
  3. Add in olive oil, rosemary, garlic and lemon zest.
  4. Stir to combine. Set aside.
  5. Generously season chicken with salt and pepper, including inside of the cavity.
  6. Brush the butter mixture onto the chicken generously covering up all of the chicken.
  7. Squeeze the juice of 2 lemons all over the chicken.
  8. Stuff the chicken with lemon slices, rosemary and onions.
  9. Tie together the legs if desired.
  10. Place chicken in roasting pan.
  11. Cook for 45 minutes and then baste.
  12. Return to oven and cook for another 15 minutes or until golden. Lightly tent with foil if chicken is browning too quickly.
  13. Let chicken cool for 15 minute before carving.
  14. Enjoy
~TIPS~ Use fresh ingredients for the best flavor.


  1. I made this for significant other last night along with some roasted red potatoes and broccoli and let him take it to work the next day. He absolutely loved it The only difference was that I made it using a cornish hen but it was still delicious and moist. So far every single one of the recipes I’ve tried from this website have been hits. :)

  2. Your butter, garlic & Rosemary mixture is absolutely wonderful. Thank you for the recipe. Very nice and helpful site. :)

  3. Hi There!

    What can I use in the butters place? I don’t eat dairy products!


  4. I made this recipe tonight for my family and they loved it. I have a very picky 9 year old and he even loved the chicken. The chicken was very juicy and had a good flavor. I definitely will be making this dish again. Thanks!

  5. Thank you for this lovely chicken recipe! It was my first time to make lemon zest and I found out too late that the pulpy part should be avoided to prevent the bitter taste. I guess I didn’t overdo the grating though because it still ended up tasting (and smelling) absolutely delicious! It truly hit the spot! A gem of a find among the many roasted chicken recipes online. Bless you!

  6. This is the best roast chicken recipe I have ever made. Incredibly moist and rich in flavor. I butterflied the chicken with a kitchen knife (very easy to do), and I roasted iit n a clay pot., similar to a Moroccan tagine pot. I also added potatoes. Butterflying the chicken allows you to baste it fully on all sides. I am not sure what the clay pot does, but it seems to enhance the flavor. It is also easy to clean. this recipe is a winner!

  7. I just finished eating this chicken and just had to leave a review. The flavors are delicious and I already had everything in my fridge and pantry. I didn’t do a whole chicken as I didn’t want to make an extra trip to the supermarket so I used 5 chicken leg quarters. Besides that, I followed the recipe exactly… this chicken left my husband sucking on the bones! Awesome crispy skin! Thanks!

  8. All I can say is umm umm good, delicious. I haven’t made a roasted chicken in years, always hated washing the bird. When I saw your recipe, I just had to make. Made this Saturday dang Mo awesome. Thank you as always.

  9. I made this tonight along with your southern macaroni & cheese recipe (which I’ve made a few times and is my boyfriend’s favorite) and this was a hit!! She’s right… the combination of lemon, garlic and rosemary is magical!

  10. I don’t think using the zest of 4 lemons is a good idea maybe 2 cause I just followed the recipe and the chicken came out BITTER because of the lemon zest. Other than that it was good but left overs will not be ate and my Hubs hated it. So back to engagement chicken it is.

    • HI Desiree, I’d like to respond about the bitterness you experienced. You may have zested your lemon too vigorously. If you get the white pithy material under the colored outer-most most skin it is definitely bitter. When zesting your citrus fruits don’t press too hard and turn the fruit in your hand frequently.
      I hope you try this recipe again, or something like it to practice your “zesty” skills! :-)

  11. A wonderful recipe! We cut back on the garlic (my family’s preference) and it was still out of this world! So moist and juicy! Thanks for sharing.

  12. This recipe is amazing! I was so afraid to cook my chickens with butter so I’ve been doing a Greek style with olive oil all these years. I can’t believe what I was missing with butter!! I’ve made this dish once a week for the past month and I’m going to continue to until we get tired of it. (Which I highly doubt!) I’m making the Cajun Fried to go with them tonight ..Thank you so much for sharing your recipes!

  13. The Family loved it. Thanks for a great recipe. Lemony goodness!!!

  14. Just wanted to shout out about your recipe. I have been using it the last few times I have baked chicken and my birds turn out perfecto every time! I will never go back to my old way of baking chicken. This recipe is superb and the left over chicken is absolutely fantastic for chicken salad. Love your site!

  15. Couldn’t get enough! Good job love the recipes keep it coming! :)

  16. Oh my, oh my, oh my
    Made the Lemon, Garlic
    & Rosemary
    Roasted Chicken.

    I was smitten………

    The palate delighted.
    The senses on overdose.
    The tastes divine.
    The tummy full.

    This ain’t no bull.

    Good job Monique.
    Keep up the great work.
    You brought a smile to my face,
    And a great nap after the fact.

    Happy gastrointestinal tract………

  17. Just made this today. This was SO good. Possibly the best today chicken I’ve ever made. Definitely making this again. This would be great for a small crowd

  18. Monique,
    This recipe was the bomb. I used chicken breast and it came out amazing. Thanks so much for your blogs and recipes. I have made quite and a few and you never disappoint. I am truly a fan!! You inspire me to cook more.

  19. Will this recipe work for cornish hens?

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