This Lemon-Rosemary Roast Chicken is the epitome of rustic elegance. Roasted whole with garlic, fresh rosemary, and lemon, the chicken turns golden and crisp-skinned while staying incredibly juicy. It’s simple enough for a weeknight dinner, but special enough to serve guests. A true celebration of humble ingredients handled with care.
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Preheat oven to 425°F (220°C).
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Pat the chicken dry with paper towels—this ensures crispy skin.
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Season the cavity with salt and pepper. Stuff with:
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1 lemon half, sliced
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2 garlic cloves,
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1–2 sprigs of rosemary,
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1/4 of the onion
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In a small bowl, mix olive oil, butter, lemon juice, paprika (if using), salt, and pepper.
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Rub this mixture all over the outside of the chicken, including under the skin if possible.
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Tuck the wings under and tie the legs together with kitchen twine (trussing optional but neat).
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Place chicken in a roasting pan or cast iron skillet. Add remaining garlic, onion, and lemon halves around the chicken.
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Pour wine or broth into the pan base.
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Roast for 1 hour 15 to 1 hour 25 minutes, or until internal temperature in the thickest part of the thigh reads 165°F (74°C).
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If skin browns too quickly, tent loosely with foil.
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Transfer the chicken to a board and rest for 10–15 minutes to retain juices.
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Carve and serve with pan drippings, spooned over the top or used to make a quick gravy.
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Crispy roast potatoes or creamy polenta
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Garlic green beans or roasted carrots
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Arugula salad with lemon vinaigrette for brightness
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For extra crisp skin, refrigerate the chicken uncovered overnight before roasting.
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Add thyme, sage, or oregano for a mixed herb flavor.
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Don’t discard pan juices—they’re liquid gold!
Ingredients
Directions
-
Preheat oven to 425°F (220°C).
-
Pat the chicken dry with paper towels—this ensures crispy skin.
-
Season the cavity with salt and pepper. Stuff with:
-
1 lemon half, sliced
-
2 garlic cloves,
-
1–2 sprigs of rosemary,
-
1/4 of the onion
-
-
In a small bowl, mix olive oil, butter, lemon juice, paprika (if using), salt, and pepper.
-
Rub this mixture all over the outside of the chicken, including under the skin if possible.
-
Tuck the wings under and tie the legs together with kitchen twine (trussing optional but neat).
-
Place chicken in a roasting pan or cast iron skillet. Add remaining garlic, onion, and lemon halves around the chicken.
-
Pour wine or broth into the pan base.
-
Roast for 1 hour 15 to 1 hour 25 minutes, or until internal temperature in the thickest part of the thigh reads 165°F (74°C).
-
If skin browns too quickly, tent loosely with foil.
-
-
Transfer the chicken to a board and rest for 10–15 minutes to retain juices.
-
Carve and serve with pan drippings, spooned over the top or used to make a quick gravy.
-
Crispy roast potatoes or creamy polenta
-
Garlic green beans or roasted carrots
-
Arugula salad with lemon vinaigrette for brightness
-
For extra crisp skin, refrigerate the chicken uncovered overnight before roasting.
-
Add thyme, sage, or oregano for a mixed herb flavor.
-
Don’t discard pan juices—they’re liquid gold!