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.
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………
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
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.
Will this recipe work for cornish hens?
I know this is late but I used it with a cornish hen last night and it was delicious
I made this not too long ago and it was amazing! I served mashed potatoes with the rosemary and garlic in them, yumm! I want to make this recipe for the small turkey I am making for thanksgiving, what do you think? Not sure it would make a good gravy? If you think I should stick to one of your turkey recipes, I will with no pressure. Your recipes haven’t failed me yet!
I tried the chicken recipe and it was very good. I did forget to put the butter mixture under the skin which I regret doing because I know the chicken would have turned out even better. This is a definite keeper in my recipe collection. As a woman from the North, but with roots in the South and from a long line of great cooks- who have published recipes in cookbooks, I love Southern style cooking/Soul Food and tend to cook big dinners on Sundays. This chicken will definitely be invited for dinner again real soon!