Juicy, tender whole roasted chicken seasoned with lemon and rosemary is always a winner in my house! Make two and use the second for meal prep.
Whole Roasted Chicken
We love roasted chicken in my home, which is probably why I have so many chicken recipes on my blog! The smell of this chicken roasting in the oven is enough to fall in love! Roasting a whole chicken is pretty simple to do, as long as you have a thermometer you can’t go wrong. The combination of rosemary and lemon is wonderful with chicken! Serve this with roasted vegetables or baked sweet potato on the side and use the leftover chicken bones to make a wonderful stock. If you have an air fryer, you might love this Air Fryer Whole Chicken.
A few times a month I roast a whole chicken or two, sometimes in the oven, sometimes in my slow cooker (I shared the slow cooker recipe in my latest cookbook, Skinnytaste One and Done). It’s a dish I know everyone will love and leftovers are always great for chicken salad or sandwiches.
How To Roast a Whole Chicken
Trussing the bird first, before roasting, helps to ensure that the chicken cooks evenly, and that its breast meat remains moist and not dried out. Of course, it’s totally optional and you can skip that step if you want to save time.
Then add your seasonings: salt, dried herbs, fresh citrus juice, the possibilities are endless here. Season it the night before for more flavor, uncovered in the refrigerator. Roast the chicken 425F until the internal temp is 160 to 165F, then let it rest 10 minutes before carving.
Leftover Chicken Recipes
Roast two chickens instead of one and use the second chicken for lunches during the week. You can add them to salads, enchiladas, or any recipe that required shedded chicken. Here’s some ideas for leftover chicken:
- Chicken Waldorf Salad
- Chicken Salad with Lemon and Dill
- Rotisserie Chicken Enchilada Skillet
- Chicken Chimichangas
- BBQ Chicken Quesadillas
And don’t throw away the carcass! Make chicken stock – Put the whole carcass in a pot of water with onions, celery, garlic, parsley and fresh herbs and let is simmer slowly all day, then use the stock for recipes that call for chicken stock or broth.
What To Serve with Roasted Chicken
- Air Fryer Butternut Squash
- Baked Potato
- Broccoli and Orzo
- Shredded Brussels Sprouts
- Smashed Potatoes
- Baked Sweet Potato
More Chicken Recipes You May Like:
- Southwest Chicken Skillet
- Chicken Rollatini
- Braised Chicken with Tomatoes and Rosemary
- Chicken Enchiladas
- Chicken Parmesan
Roast Chicken with Rosemary and Lemon
- 1 (3 lb) chicken, washed and dried, fat removed
- 1/2 onion, chopped in large chunks
- 2 cloves garlic, smashed
- 1 lemon, halved
- 3 sprigs fresh rosemary
- 1 tbsp dried herbes de Provence, or dried rosemary
- kosher salt and fresh pepper
- Heat oven to 425F.
- Season chicken inside and out with salt, pepper, and herbs de Provence.
- Squeeze half of the lemon on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken. Transfer to a sheet pan, and tie the chicken by taking kitchen twine and plumping up the breast, then coming around with the string to lasso the legs and tie them together. Don't forget to tuck the wing tips under themselves so they don't burn.
- Roast the chicken with the feet towards the back of the oven, until the juices run clear, and internal temperature is 160°F, about 50-60 minutes (Insert thermometer between the thickest part of the leg and the thigh).
- Let the bird rest for 10 minutes, tenting with foil before carving.
- Serve chicken, either one breast, or one thigh/drumstick, skin is optional.
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Photo Credit: Jess Larson
106 comments on “Whole Roasted Chicken with Lemon and Rosemary”
Wow, was this good. Next time I make it I’m going to up the oven temp to 450 degrees, in the hopes that it’s a little more “fall off the bone.” It was still one of the best meals I’ve eaten in a long time. I used the pan drippings to make a gravy that was to die for and served it with roasted butternut squash. Thanks Gina!
Glad you enjoyed it!
I got a 6 pound chicken by mistake. What would I need to adjust? Thanks!
As long as it has an internal temperature is 160°F, and the juices run clear when you pierce it you are good!
Ok, I’m gonna say it. This is the BEST chicken!! The flavor is amazing. THE DRIPPINGS!!! Gah! I don’t know that I’ll make chicken any other way. The fam was gushing! They also kept sneaking bread to sop up the drippings! And soooo easy!! 5 stars!
I don’t really understand what was so perfect about this simple recipe, but it was fabulous. It was so juicy and tender and the skin was so crispy. Delicious!
Couldn’t believe how flavorful and moist (and crispy skin!) this was. So juicy; absolute must to follow your instructions about letting it rest.
This is an amazing dish! Takes only a few minutes to get it in the oven and feeds my husband and I three meals. It has become our standard Sunday meal. I serve it with baked acorn squash and roasted Brussels sprouts. I keep an eye on it around the 50 minute mark and tent if it’s getting too brown.
For a 6lb chicken do you think 90 minutes or so? Of course I’d use a thermometer but just to gauge time?
90 Minutes was perfect for our 5lb chicken
If I were to roast 2 chickens at the same time, how would I adjust the time and/or temperature?
Same temp and time, just use your thermometer.
I was hoping to try this recipe for chicken leg quarters, do you think it’ll work???? Any suggestions????
Sure just cook it less time.
BEST. CHICKEN. EVER!!!!!!!
Is it supposed to be covered? If I don’t have a sheet pan?
Can this be done in an air fryer? Approximately what temp and time if it can be. Thanks!
Worked out great, 50 minutes for me exactly. This is a good recipe without any added oil or butter added to the skin or under skin, didn’t need it. Was perfect. Thank you.
Fabulous and simple roast chicken recipe. I was shocked at how crispy the skin was, without any added oil!
I made this the other day and let me tell you it was absolutely delicious!!! Crispy & perfect!! I made a 5 lb chicken for 2 people. We ate half of it. Took another 20 minutes to cook but it was wonderful. Thank you for an AMAZING recipe!
This is scrumptious! The flavors melt together. Winner for my family! And leftovers are great for salad or tostadas!!
I can’t find the slow cooker recipe in One and Done. What am I missing? Thanks
Ah you are right, it’s in Fast and Slow. Hard to keep track!
Quick question for you- Love your recipes by the way!! I am going to be starting Keto and I see 2 g sugar listed. What is the sugar from? I was just wondering if I could eliminate it somehow
There are no potatoes in this recipe. It is from the onion
It could be from the sugar? There is a small amount of sugar in lemons I think (about 2.5g)
Best chicken recipe! Looks incredible and I always love lemon with chicken for sure! ❤️
Is this okay to cook on the top rack of the oven or middle? Thank you!
Middle is best.
The recipe was nice with the rosemary and lemon. Nice flavour . I’ve used similar before but cooked longer at a lower temp where the meat fell off the bones. Tried this recipe tonight as wanted a meal ready in an hour. . I found cooking at 425 the chicken wasn’t quite ready in an hour, plus the meat was dry once it was finally cooked. Will try recipe again but cook longer at lower temp.
Hi Gina! Quick question regarding Smartpoints. I’ve followed your recipe exactly as described, and it tastes great. I’m just wondering what you would recommend putting in for, say, a thigh, versus a breast, in terms of Smartpoints. I recognize that cooking with the skin on will affect the point value, making white meat chicken a bit higher. I guess I’m just confused as to how to track each part of a roast chicken.
This one is hard to calculate the best thing is use your WW app and type in cooked chicken, it will give you options with or without the skin.
What do you mean by “plumping up the breast”? I’ve never successfully made roast chicken so maybe I’m missing this important step.
You just want to tuck the wings under so they don’t burn. It will be fine if you don’t.
This recipe looks great…..just wondering why it would br 5 FS Points. If you just have white meat, it should be 0.
I can’t wait to try this and I would love to do it in my slow cooker. Does coming on low for 4 to 6 hours sound right?