Roast Chicken with Lemon and Rosemary Recipe
This Roast Chicken with Lemon and Rosemary is a cozy, flavorful classic that delivers juicy meat and crispy skin, perfect for any comforting meal!
Equipment
- Roasting Pan
- Meat Thermometer
- Basting brush
- Cutting Board
- Sharp Knife
Ingredients
- 1 whole chicken (5-6 pounds), cleaned with giblet removed
- 1 lemon quartered
- 3 sprigs fresh rosemary
- 4 cloves garlic smashed
- Olive oil or softened butter
- Salt and pepper to taste
- Garnish optional: additional lemon wedges and rosemary sprigs
Instructions
- Preheat your oven to 425°F (220°C) to achieve golden-brown, crispy skin.
- Pat the chicken dry with paper towels to remove moisture for better browning.
- Rub the entire chicken with olive oil or softened butter, covering all surfaces. Sprinkle salt and pepper generously inside and out.
- Stuff the cavity with quartered lemon, smashed garlic cloves, and fresh rosemary sprigs to infuse flavor.
- Optionally, tie the chicken legs together with kitchen twine for even cooking and presentation.
- Place the chicken breast-side up in a roasting pan and roast for about 1 hour and 15 to 1 hour and 30 minutes, until the internal temperature reaches 165°F (74°C) at the thickest thigh part.
- About halfway through roasting, baste the chicken with the drippings from the pan to enhance flavor and moisture.
- Remove the cooked chicken from the oven and let it rest for 15-20 minutes to redistribute juices.
- Carve the chicken and serve with roasted lemon wedges and additional rosemary sprigs as garnish. Enjoy with your favorite sides.
Notes
- Marinate the chicken overnight with oil, salt, and pepper for deeper flavor.
- Use a meat thermometer to avoid overcooking and ensure juicy meat.
- Allow the chicken to rest before carving to keep it moist.