Lemon, Garlic & Rosemary Roasted Chicken
Watch me make this Lemon, Garlic & Rosemary Chicken Recipe from start to finish!!
What is it about a roasted chicken that makes me so happy? Something about its rustic golden appearance and savory aroma is just so darn welcoming.
I roast chickens pretty often just for the heck of it. I love that I don’t need to have a recipe in mind because there is always something to do with roasted chicken, like chicken tacos or chicken salad.
Chicken always wins, especially at my house.
Here is another one of my favorite roasted chicken recipes: lemon, garlic & rosemary roasted chicken. I still like my simple roasted chicken recipe, but on days when I want to kick it up a notch, I go to this recipe.
It’s full of that fresh & simple lemony, garlicky, rosemary flavor that I just can’t get enough of. The skin roasts up so crisp and well-seasoned.
This lemon, garlic, rosemary chicken recipe also makes a mean chicken and rice soup if you have leftovers. The rosemary tastes really good with the rice. I often serve the 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.
Get the Recipe: Lemon, Garlic & Rosemary Roasted Chicken
Ingredients
- 5 lb whole chicken, washed & dried
- 1/2 cup butter, softened
- 2 Tablespoons olive oil
- 2 large springs fresh rosemary, diced finely
- 4 garlic cloves, minced
- zest of 4 lemons
- salt & pepper
- Fresh lemon juice, 2 lemons
Inside Stuffing
- sliced lemons
- sliced onions
- sprigs of rosemary
Instructions
- Preheat oven to 425. F
- Add butter to a medium-sized bowl.1/2 cup butter
- Stir in olive oil, rosemary, garlic, and lemon zest. Set aside.2 Tablespoons olive oil, 2 large springs fresh rosemary, 4 garlic cloves, zest of 4 lemons
- Generously season chicken with salt and pepper, including the inside of the cavity. (You can add garlic powder if desired.)5 lb whole chicken, salt & pepper
- Brush the butter mixture onto the chicken generously, covering up all of the chicken.
- Squeeze the juice of 2 lemons all over the chicken.Fresh lemon juice
- Stuff the chicken with lemon slices, rosemary, and onions. (I just add as much as it can hold.)sliced lemons, sliced onions, sprigs of rosemary
- Tie together the legs if desired.
- Place chicken in a roasting pan.
- Cook for 45 minutes and then baste.
- Return to oven and cook for another 15 minutes or until golden. Lightly tent with foil if the chicken is browning too quickly.
- Let chicken cool for 15 minutes before carving.
- Enjoy
Notes
Use fresh ingredients for the best flavor.
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!
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!
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!
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!
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.
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!