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Whole Roasted Chicken with Lemon and Rosemary

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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.

Juicy, tender roasted chicken seasoned with lemon and rosemary, always a winner in my house!
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.

Juicy, tender roasted chicken seasoned with lemon and rosemary, always a winner in my house!

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:

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


Juicy, tender roasted chicken seasoned with lemon and rosemary, always a winner in my house!

Juicy, tender roasted chicken seasoned with lemon and rosemary, always a winner in my house!Juicy, tender roasted chicken seasoned with lemon and rosemary, always a winner in my house!

More Chicken Recipes You May Like:

Roast Chicken with Rosemary and Lemon

4.83 from 17 votes
Juicy, tender roasted chicken seasoned with lemon and rosemary, always a winner in my house!
Course: Dinner
Cuisine: American
Juicy, tender roasted chicken seasoned with lemon and rosemary, always a winner in my house!
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 20 mins
Yield: 4 Servings
Serving Size: 1 /4 chicken, no skin


  • 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.

Last Step:

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Nutritional values will be vary depending on which part of the chicken is consumed, skin on or skin off.


Serving: 1 /4 chicken, no skin, Calories: 322 kcal, Carbohydrates: 5 g, Protein: 55 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 177 mg, Fiber: 1 g, Sugar: 2 g


Photo Credit: Jess Larson

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106 comments on “Whole Roasted Chicken with Lemon and Rosemary”

  1. 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!

    1. As long as it has an internal temperature is 160°F, and the juices run clear when you pierce it you are good!

  2. 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!

  3. 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!

  4. Couldn’t believe how flavorful and moist (and crispy skin!) this was. So juicy; absolute must to follow your instructions about letting it rest.

  5. Avatar photo
    Kris Phillips

    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.

  6. For a 6lb chicken do you think 90 minutes or so? Of course I’d use a thermometer but just to gauge time?

  7. Avatar photo
    Zahireen Knudsen

    I was hoping to try this recipe for chicken leg quarters, do you think it’ll work???? Any suggestions????

  8. 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.

  9. Fabulous and simple roast chicken recipe.  I was shocked at how crispy the skin was, without any added oil!

  10. 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!

  11. This is scrumptious! The flavors melt together. Winner for my family! And leftovers are great for salad or tostadas!!

  12. 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 

      1. It could be from the sugar?  There is a small amount of sugar in lemons I think (about 2.5g)

  13. 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. 

  14. 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.

    1. 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.

  15. Hello,
    What do you mean by “plumping up the breast”? I’ve never successfully made roast chicken so maybe I’m missing this important step.

  16. Avatar photo
    Karen Mouldey

    This recipe looks great…..just wondering why it would br 5 FS Points. If you just have white meat, it should be 0. 

    1. 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?