Roasted Chicken with Rosemary Lemon and Garlic
Transform your dinner table with the irresistible aroma and flavor of Roasted Chicken with Rosemary, Lemon, and Garlic. This recipe combines the timeless pairing of zesty lemon and fragrant rosemary with rich garlic undertones, creating a dish that’s both elegant and comforting. A whole chicken is seasoned to perfection, stuffed with vibrant aromatics, and roasted atop a bed of lemon slices and herbs for unmatched flavor and tenderness. The addition of chicken stock and a buttery touch keeps the meat juicy while delivering a crisp, golden skin. Perfect for a family dinner or a crowd-pleasing weekend feast, this easy-to-follow recipe highlights simple yet bold ingredients, ensuring every bite is as satisfying as the last. Serve it with the roasted garlic and lemon pan drippings for a delightful finishing touch that elevates this classic dish into a true culinary centerpiece.
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Recipe Information
Ingredients
- 1 Whole chicken
- 4 sprigs Fresh rosemary sprigs
- 2 Lemon
- 6 Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 1 cup Chicken stock
Instructions
Preheat the oven to 425°F (220°C).
Remove the giblets from the cavity of the chicken, if present. Rinse the chicken under cold water and pat dry with paper towels.
Season the chicken inside and out with salt and black pepper. Gently lift the skin on the breast and slide 2 tablespoons of butter under the skin for added moisture and flavor.
Slice one lemon into quarters and stuff the cavity of the chicken with the lemon pieces, 2 rosemary sprigs, and 3 garlic cloves (smashed).
Thinly slice the second lemon and arrange the slices in the bottom of a roasting pan along with the remaining rosemary sprigs and garlic cloves.
Place the chicken on top of the lemon and rosemary bed in the roasting pan, breast-side up.
Drizzle olive oil all over the chicken and rub it into the skin for even coating.
Pour 1 cup of chicken stock into the roasting pan to keep the chicken moist during cooking.
Roast the chicken in the preheated oven for 70-90 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with the juices from the pan every 20-30 minutes for a golden, crisp skin.
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.
Serve warm with the roasted lemon, garlic, and pan drippings spooned over the top for added flavor.
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.9 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 584 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.
