Roasted Lemon Rosemary Chicken
Indulge in the comforting flavors of this roasted lemon rosemary chicken, a show-stopping dish perfect for family dinners or special occasions. This recipe features a whole chicken seasoned with a fragrant blend of garlic butter, fresh rosemary, zesty lemon, and smoked paprika, creating a golden, crispy skin that locks in the succulent juices. Stuffed with aromatics and roasted atop a vibrant bed of carrots, celery, and onion, this dish is infused with rich, savory flavors and a subtle citrusy tang. Moisture is ensured by basting every 20 minutes and a splash of chicken broth in the roasting pan. With just 20 minutes of prep and the reward of tender, caramelized vegetables and perfectly roasted meat, this one-pan recipe is as effortless as it is elegant. Serve it with the pan juices drizzled on top and garnished with fresh rosemary and lemon wedges for a stunning table presentation.
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Ingredients
- 1 4-5 pounds whole chicken
- 4 tablespoons unsalted butter
- 2 whole lemon
- 4 sprigs fresh rosemary
- 4 cloves garlic
- 2 tablespoons olive oil
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup chicken broth
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
Directions
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Pat the chicken dry with paper towels and carefully loosen the skin over the breast and drumsticks using your fingers or a spoon.
Step 3
In a small bowl, mix the softened butter with 2 minced garlic cloves, the zest of 1 lemon, 1 teaspoon of chopped rosemary, 1 teaspoon of salt, and 1/2 teaspoon of paprika. Rub this mixture generously underneath the skin and all over the chicken.
Step 4
Cut 1 lemon and the onion into quarters. Stuff the cavity of the chicken with the lemon pieces, 2 rosemary sprigs, and the remaining garlic cloves (whole). Tie the legs together with kitchen twine to secure the stuffing.
Step 5
In a large roasting pan, arrange the chopped onion, carrots, and celery as a bed for the chicken. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
Step 6
Place the chicken breast-side up on top of the vegetable bed. Rub the outside with the remaining olive oil and sprinkle with the remaining salt, pepper, and paprika.
Step 7
Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist during cooking.
Step 8
Roast in the preheated oven for 1 hour and 15 minutes, basting the chicken with pan juices every 20 minutes. If the skin begins to brown too quickly, loosely tent the bird with aluminum foil.
Step 9
Check the internal temperature of the chicken in the thickest part of the thigh; it should read 165°F (74°C). If not, roast for an additional 10-15 minutes and check again.
Step 10
Transfer the chicken to a cutting board and let it rest for 15 minutes. Remove the stuffing before carving.
Step 11
Serve hot with the roasted vegetables and pan juices drizzled over the top. Garnish with the remaining rosemary sprigs and lemon wedges for presentation.
Nutrition Facts
| Serving size | (2714.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1157.2 |
| Total Fat 92.2g | 0% |
| Saturated Fat 36.9g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 260.1mg | 0% |
| Sodium 5340.6mg | 0% |
| Total Carbohydrate 54.2g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 21.0g | |
| Protein 44.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 252.1mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 1983.5mg | 0% |
Source of Calories