How to Make Rosemary-Lemon Roast Chicken - A Step-by-Step Guide

There are few meals that can beat the comforting aroma of a perfectly roasted chicken coming out of the oven. Add some herbs and citrus to the mix, and you have a dish that is not only delicious but also incredibly aromatic. This Rosemary-Lemon Roast Chicken recipe takes the classic roast chicken to a whole new level, with the infusion of fresh rosemary and zesty lemon that will make your kitchen smell absolutely divine. Whether you're cooking for a special occasion or just craving a hearty a...

Read more

Ingredients

  • 1 (3 pound) broiler-fryer chicken
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh rosemary
  • 1 medium lemon
  • 1 pinch Kosher salt to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 30 mins
  • Servings: 6
  • Yield: 6 servings

  • Rinse chicken; pat dry with paper towels. Combine garlic and rosemary. Rub chicken inside and out with garlic mixture. Halve and juice lemon. Sprinkle 2 tablespoons lemon juice over prepared chicken. Sprinkle chicken with salt. Place the squeezed lemon halves in body cavity.
  • Skewer neck skin to back. Tie legs to tail; use 100% cotton string; twist wing tips under back. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer in center of inside thigh muscle, making sure bulb does not touch bone. Bake, uncovered, in a 375 degrees F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 185 degrees F and drumsticks move easily in their sockets, brushing occasionally with drippings.
  • Nutrition

    494 cal.

    • Total Fat: 34g
    • Saturated Fat: 10g
    • Cholesterol: 170mg
    • Sodium: 226mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 1g
    • Protein: 43g
    • Vitamin C: 18mg
    • Calcium: 40mg
    • Iron: 2mg
    • Potassium: 463mg