Roasted Lemon and Rosemary Chicken is a fantastic comfort food recipe that will leave your entire house smelling like fragrant Rosemary and Lemon; the smell of that juicy Roasted Lemon and Rosemary Chicken wafting through the house is so deliciously enticing.
Juicy, tender, and delicious are the three keywords are that come to mind when I think of this Roasted Lemon and Rosemary Chicken; often I have thought of doing two chickens since it reheats so well and makes a wonderful chicken salad.Yes, it’s that darn good y’all.
Below is my simple to follow the recipe for perfect Roasted Lemon and Rosemary Chicken, toss a few potatoes and carrots in for a whole meal if desired, you’ll love how you can fix a Roasted Lemon and Rosemary Chicken and forget it, it’s basically no fuss, no muss. Clean-up is super easy, heck there’s only one roasting pan to worry about cleaning up. Don’t you just love that idea? I sure do.
Roasted Lemon and Rosemary Chicken
- 1 – 6-pound whole chicken, cleaned and rinsed
- 2 fresh Lemons
- 3 sprigs of fresh Rosemary
- 2 tablespoons of olive oil
- Zest of 1 lemon
- 1/2 teaspoons Kosher Salt or to taste
- 1/2 teaspoon Fresh cracked Pepper, or to taste
- Preheat the oven to 400 degrees.
- Zest one of your lemons, set aside.
- Remove the leaves from one of the rosemary sprigs, reserve to side.
- In a bowl, combine olive oil, lemon zest, reserved rosemary.
- Cut one of your Rosemary springs in 4. Slice two of your lemons, place lemon slices and 4 pieces of Rosemary sprigs into your chicken.
- Place on roasting rack in a large enough roaster to hold 6-pound of chicken you have purchased.
- Using clean hands or a baster if you are more comfortable, liberally apply olive oil, lemon zest mixture with Rosemary. Coat evenly. Salt and pepper to taste.
- Place the chicken into the 400-degree oven. Roast for 1 hour, until done. The skin should be golden brown.
- Make sure before carving the Lemon and Rosemary Chicken you wait at least 20 minutes.
- Serve garnished with more Rosemary, and lemon wedges. You can also place lemon slices on the top as I did for a more dramatic look.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.