Roasted Lemon and Rosemary Chicken is a fantastic comfort food recipe that will leave your entire house smelling like fragrant Rosemary and Lemons; the smell of that juicy Roasted Lemon and Rosemary Chicken wafting through the place is so deliciously enticing.

Juicy, tender, and delicious are the three keywords 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 makes a beautiful chicken salad. Yes, it’s that darn good, Y’all.

 

 

I remember the first time I made this recipe for Roasted Lemon and Rosemary Chicken. Shortly after marrying my husband, he came home and said, “Honey, the house smells like delicious Christmas trees and Lemons!” I swear I cracked up laughing at that statement.

 

 

 

 

 

 

 

Let’s talk a little about handling chicken safely, and there are four simple suggested steps.

1. Clean:  Always wash your hands and surfaces thoroughly before and after handling.

2. Separate: Separate raw meats and poultry from other foods to prevent cross-contamination.

3. Cook: Cook all poultry to an internal temperature of 165 °F (73.9 °C).

4. Chill: Refrigerate poultry promptly.

 

 

 

Below is my simple follow Card to make 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 no fuss, no muss. Clean-up is super easy. Heck, there’s only one roasting pan to worry about cleaning up. Don’t you love that idea? I sure do.

 

 

 

Ingredients needed for Roasted Lemon and Rosemary Chicken

• One -6-pound whole roasting chicken, cleaned and rinsed

• Two fresh Lemons

• Three sprigs of fresh Rosemary

• Two 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

 

 

 

Cooking Method for Roasted Lemon and Rosemary Chicken

1. Preheat the oven to 400 degrees.

2. Zest one of the lemons and set aside.

3. Remove the leaves from one of the rosemary sprigs, reserve until needed to the side.

4. In a bowl, combine olive oil, lemon zest, and reserved rosemary.

5. Cut one of your Rosemary springs in 4. Slice two of your lemons, place the lemon slices, and four pieces of Rosemary sprigs into your chicken.

6. Place on a roasting rack in a large enough roaster to hold 6-pound of chicken you have purchased.

7. Using clean hands or a baster if you are more comfortable,  liberally apply olive oil, lemon zest mixture with Rosemary. Coat evenly—season with salt and pepper to your own taste.

8. Place the chicken in the 400-degree oven. Roast for 1 hour, 20 minutes, or until done. It should have an internal temperature of 165 °F (73.9 °C). The skin should be golden brown.

9. Make sure before carving the Lemon and Rosemary Chicken; you wait at least 20 minutes.

10. 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 if desired.

 

 

 

 

 

 

 

Suggested Recipes

• Cajun Fried Gator Tail is one of those recipes for tender, flavorful Golden-fried nuggets of Cajun seasoned alligator tail. There’s no limit to what you can do with alligator meat. 
• The Best Quick Marinade Recipe You won’t have to look any further today. Using an ancient  Secret Ingredient,  I made this London Broil Tender, Juicy, and flavorful This Quick Beef Marinade does not contain any MSG  or additional Sugar other than from Natural Ingredients.
• Sloppy Joe Sliders are one of my delicious variations of an iconic childhood favorite turned into a fun slider sandwich that’s awesome as a dinner option or even appetizer. 

 

 

Use the pin and Print Options to Save this recipe!

 

 

 

 

 

Sharing is caring!