Oven Roasted Chicken with Lemon Garlic and Rosemary
Succulent, aromatic, and bursting with flavor, this Oven Roasted Chicken with Lemon Garlic and Rosemary is the perfect centerpiece for any dinner table. This recipe transforms a whole chicken into a golden, crispy delight, infused with the zesty brightness of fresh lemons, the warmth of roasted garlic, and the earthy aroma of rosemary. Brushed with a rich blend of olive oil and butter, the chicken roasts to perfection over a bed of lemon slices, rosemary sprigs, and garlic cloves, soaking in their essence as it cooks. A simple yet elegant dish, it’s ideal for family dinners or special occasions, and it pairs beautifully with roasted vegetables or creamy mashed potatoes. With minimal prep and easy-to-follow instructions, this roast chicken recipe is a feast of flavor that delivers both comfort and sophistication.
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Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 2 whole Lemon
- 8 whole Garlic cloves
- 4 sprigs Fresh rosemary
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 cup Water or chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Prepare the chicken by patting it dry with paper towels and removing any giblets or excess fat from the cavity.
Season the chicken generously on the inside and outside with 1 teaspoon of salt and 1 teaspoon of black pepper.
Cut one lemon into thick slices and place inside the cavity of the chicken along with 4 garlic cloves and 2 sprigs of rosemary.
Tie the legs of the chicken together with kitchen twine and tuck the wing tips under the body to ensure even cooking.
In a small bowl, mix the olive oil, remaining 1 teaspoon of salt, and melted butter. Brush this mixture generously over the entire chicken.
Thinly slice the second lemon and spread the slices along with the remaining sprigs of rosemary and garlic cloves in the bottom of a roasting pan.
Place the chicken, breast-side up, on top of the lemon and rosemary slices, and pour 1 cup of water or chicken broth into the bottom of the pan.
Transfer the pan to the preheated oven and roast for 20 minutes at 425°F (220°C). Then reduce the temperature to 375°F (190°C) and continue roasting for 70 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Baste the chicken with the pan juices halfway through cooking to ensure it stays moist and flavorful.
Once the chicken is fully cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
Serve the roasted chicken with the caramelized lemon slices and garlic cloves, and enjoy with your favorite side dishes!
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 4879 mg | 212% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.0 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
