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 tried this receipe last night but did it in a clay roaster. I got it ready and put it in the oven cold and turned it on to 425. Baked it for 45 minutes, basted it and cover again for another 45 mins but lowered the temperature to 400 when I returned the roaster to the oven. Took the roaster top off and cooked it for less than 10 mins for a nice crispy skin. Also baked it on mini potatoes (they are almost like a greek lemon roasted potato) and then made cream and onions which was delicious with both the chicken and potatoes! I am drooling thinking of it, thank gosh theres some left overs for me!
Made this today. It’s was sooooo juicy and good. My daughter liked it as well. Thanks for another awesome recipe. I also made your greens with this. OMG, is all I have to say. They were the best greens I have ever had. I love you so much. Your recipes are easy and so tasteful. Your videos show us step by step on how to make each recipe. And I love you’re personality in the videos. Keep them coming,
I hated making chicken because it was so boring to me but your site has opened my eyes! I have tried several of your chicken recipes and they are all delicious- including this one! My husband even commented on how juicy the WHITE meat was and that is saying a lot! YUM!
Tried this recipe for Thanksgiving and it was a massive success! Monique is my new favorite Diva! I decided to do this again tonight because it is so easy to prepare and I’m going to add in some of her yummy Weekday Candied Yams. Thanks so much for the recipes Monique, you rock!
Definitely making this for Thanksgiving!
can this be made with Turkey for Thanksgiving dinner?