Roast Chicken with Rosemary Lemon Salt
Transform a simple dinner into a gourmet experience with this Roast Chicken with Rosemary Lemon Salt, a recipe that combines classic roasting techniques with vibrant, aromatic flavors. Featuring a whole chicken rubbed with a fragrant blend of fresh rosemary, zesty lemon, and sea salt, this dish achieves the perfect balance of crispy, golden skin and juicy, tender meat. The cavity is stuffed with garlic cloves and fresh lemon halves to infuse every bite with a burst of earthy and citrusy notes, while a layer of butter tucked under the skin ensures unbeatable juiciness. With just 20 minutes of prep and a one-pan roasting process, this recipe is both elegant and delightfully simple, making it ideal for special occasions or family dinners alike. Pair with roasted vegetables or creamy mashed potatoes for a comforting and satisfying meal that will impress your guests. Perfect for lovers of easy roast chicken recipes, aromatic herb seasonings, and bold, fresh flavors, this dish is sure to become your go-to centerpiece for any gathering.
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Recipe Information
Ingredients
- 1 4-5 lb bird Whole chicken
- 2 tablespoons (minced) Fresh rosemary
- 1 tablespoon Lemon zest
- 1 tablespoon Salt
- 1 teaspoon Freshly ground black pepper
- 4 whole, peeled Garlic cloves
- 1 whole, halved Lemon
- 2 tablespoons Olive oil
- 2 tablespoons (softened) Butter
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken under cold water and pat it dry with paper towels. Be sure to remove any innards from the cavity, if needed.
In a small bowl, combine minced rosemary, lemon zest, salt, and black pepper to make the rosemary lemon salt mixture.
Carefully loosen the skin over the chicken breasts by sliding your fingers underneath but not tearing it. Spread softened butter evenly under the skin over the breasts for extra moisture.
Brush the entire exterior of the chicken with olive oil, then rub the rosemary lemon salt all over the chicken, including inside the cavity.
Stuff the cavity with the peeled garlic cloves and the halved lemon for added flavor.
Tuck the chicken wings under the body and tie the legs together with kitchen twine to ensure even cooking.
Place the chicken on a roasting rack in a large baking dish or roasting pan, breast-side up.
Roast the chicken in the preheated oven for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue roasting for another 70 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Baste the chicken with drippings from the pan a few times during cooking for an extra golden and crispy skin.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute, keeping the meat juicy.
Carve the chicken into pieces and serve with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 7379 mg | 321% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.0 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 555 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.
