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.
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!
4 servings