Lemon Rosemary Roast Chicken is infused with woodsy herb flavor, with every bite moist and juicy.
“With crisp, buttery skin and a hint of lemon, this main dish makes a beautiful presentation that is perfect for company or anytime.“
There is nothing easier to make than a roast chicken. Once you have the hang of it, you can change up the ingredients to suit your fancy or the seasons. This may look complicated, with the trussing and all, but it’s not hard. The chicken does all of the work…coming out all gorgeous and golden and smelling heavenly. I am getting hungry just thinking about it.
See the twine around the legs? That is my version of trussing when the bird is smallish. For a larger chicken, tie back the wings too, using a longer piece of twine wrapped around the wings and then the legs. Trussing helps the bird cook evenly, and in my experience, helps keep what I stuffed into the bird in place.
INGREDIENTS TO MAKE LEMON ROSEMARY ROAST CHICKEN
- Whole Chicken
WHAT CHICKEN TO USE FOR ROASTING
Roasters, Broilers and Fryers are all used interchangeably when talking whole chickens. All are young chickens, and raised only for their meat. You should choose what to buy based on the size of the chicken you want and how many people you will be serving. Here’s the lowdown:
- Roasters – the chicken is less than 8 months old and weighs from 5 to 7 pounds. They have a thicker layer of fat, which helps to baste the bird as it roasts.
- Broilers and Fryers – the chicken is 6 – 8 weeks old and weighs from 2-1/2 to 4 pounds. The meat is young and tender, but their small size will feed only 3 – 4 people.
The lemon slices are not just for good looks…it helps everyone know that there is lemon is this bird. You can add more or less as you like, but I found that this amount of lemon added just a hint of lemon flavor. Nothing over the top. Same with the Rosemary. Serve some lemon slices on the side if your family likes more lemon flavor.
TOOLS TO MAKE THIS RECIPE
Click on the links below to see the items used to make this recipe. Visit my Kitchen Essentials Shop to see all our favorites.
Kitchen Twine – built in cutter make this twine/holder super convenient.
Glass Baking Dish – this is a pan I reach for all the time. It comes with a lid and has easy-grab handles to make lifting easier!
Lemon Rosemary Roast Chicken is infused with woodsy herb flavor, with every bite moist and juicy. With crisp, buttery skin and a hint of lemon, this main dish makes a beautiful presentation that is perfect for company or anytime.
- 1 whole roasting chicken, giblets removed
- 4 TBSP (1/2 stick) unsalted butter, softened
- 1–1/2 tsps fresh Rosemary, finely chopped
- 1 medium yellow onion, peeled and quartered
- 2 lemons
- salt and pepper to taste
- Wash and dry the whole chicken. Let sit uncovered in the refrigerator 4 hours or overnight.
- Preheat the oven to 350 degrees.
- In a small bowl, mix the butter with 1 tsp of Rosemary, blending well.
- Using a sharp knife, cut 1 of the lemons into quarters. Cut the second lemon in half and cut three round slices from one half. Set aside.
- Place the chicken in a roasting pan. Using your fingers, rub the chicken all over with the butter mixture, making sure to get under the breast skin and inside the body cavity.
- Liberally salt and pepper the entire chicken and cavity. Sprinkle in the remaining 1/2 tsp of Rosemary into the cavity too! Stuff the quartered onion into the body cavity along with the quartered lemon.
- Truss the chicken with twine.
- Lay the three round lemon slices on top of the chicken, then use remaining lemon and squeeze the juice over the outside of the chicken.
- Place the roasting pan in the oven and let cook for 1-1/2 hours, until the chicken reaches an internal temperature of 180 degrees.
- Remove from the oven and let rest for 5-10 minutes. Remove the twine from the bird and the onions and lemon from the cavity.
- Place on a platter and serve.
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