Roast Chicken with Lemon and Rosemary
Transform your weeknight dinner into something extraordinary with this classic Roast Chicken with Lemon and Rosemary recipe. Featuring a juicy whole chicken rubbed with rich lemon-infused compound butter and seasoned with garlic, rosemary, and sea salt, this dish delivers a beautifully crisp golden skin and irresistibly tender meat. Paired with a medley of roasted carrots, baby potatoes, and onions, all lightly bathed in olive oil and chicken broth, the vegetables soak up the savory drippings for a perfectly caramelized finish. With vibrant citrusy notes from fresh lemon slices and the aromatic warmth of rosemary, this easy-to-follow recipe is a centerpiece perfect for any family gathering or holiday feast. Ready in just over an hour and serving six, it's a flavorful triumph balance of simplicity and elegance. Tags: roast chicken recipe, lemon and rosemary chicken, easy dinner recipes, family meals.
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Ingredients
- 1 3-4 pound bird whole chicken
- 2 whole lemon
- 4 sprigs fresh rosemary sprigs
- 6 whole garlic cloves
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 4 medium carrots
- 1 large yellow onion
- 1.5 pounds baby potatoes
- 1 cup chicken broth
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Pat the chicken dry with paper towels, ensuring that the skin is as dry as possible for a crisp finish.
Step 3
Zest one lemon and cut it in half. Slice the second lemon into thin rounds and set aside.
Step 4
In a small bowl, mix the softened butter, lemon zest, 1 teaspoon of sea salt, black pepper, and 2 minced garlic cloves to create a compound butter.
Step 5
Using your fingers, gently loosen the skin over the chicken breast and thighs without tearing it. Spread half of the compound butter underneath the skin, and rub the remaining butter over the chicken's exterior.
Step 6
Season the chicken cavity with 1 teaspoon of sea salt and stuff it with 2 whole garlic cloves, the halved lemon, and 2 sprigs of rosemary.
Step 7
Tie the chicken legs together with kitchen string and tuck the wing tips under the body of the bird to ensure even cooking.
Step 8
Halve the carrots lengthwise and cut the onion into thick wedges. In a large roasting pan, toss the carrots, onion, and baby potatoes with olive oil, 1 teaspoon of salt, and 2 sprigs of rosemary.
Step 9
Place the chicken on a rack inside the roasting pan, positioning it above the vegetables. Pour 1 cup of chicken broth into the pan to keep everything moist during cooking.
Step 10
Lay the lemon slices over the chicken's breasts and legs.
Step 11
Roast the chicken in the preheated oven for 20 minutes at 425°F. Then reduce the temperature to 375°F (190°C) and continue to roast for an additional 70 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured in the thickest part of the breast or thigh.
Step 12
Every 30 minutes, baste the chicken with the pan drippings to keep it moist and flavorful.
Step 13
Once cooked, remove the chicken from the oven and let it rest for 15 minutes to redistribute the juices.
Step 14
Carve the chicken and serve alongside the roasted vegetables. Drizzle with the pan drippings or serve with a side of gravy if desired.
Nutrition Facts
| Serving size | (2929.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1615.7 |
| Total Fat 88.2g | 0% |
| Saturated Fat 35.7g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 226.1mg | 0% |
| Sodium 5555.7mg | 0% |
| Total Carbohydrate 179.0g | 0% |
| Dietary Fiber 24.0g | 0% |
| Total Sugars 27.0g | |
| Protein 50.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 331.1mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 4699.4mg | 0% |
Source of Calories