Roast Chicken with Rosemary and Lemon

Roasting a whole chicken is pretty simple to do, just season it, put it in the oven and walk away. As long as you have a thermometer you can’t go wrong. The combination of rosemary and lemon has a wonderful Mediterranean flavor. Serve this with roasted vegetables. You can use the leftover chicken bones to make a wonderful stock.

Roast Chicken with Rosemary and Lemon
Gina’s Weight Watcher Recipes
Servings: varies
Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4 oz breast 5 pts


  • 1 (3 lb) chicken, washed and dried, fat removed
  • 1/2 onion, chopped in large chunks
  • 2 cloves garlic, smashed
  • 1/2 lemon
  • 2-3 sprigs rosemary
  • 1 tbsp herbes de Provence (or dried rosemary)
  • salt and fresh pepper


Heat oven to 425°. Season chicken inside and out with salt, pepper, and herbs de provence. Squeeze lemon juice on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken.

Roast the chicken until the internal temperature is 165°F, about 50-60 minutes (Insert thermometer between the leg and the thigh). Let the bird rest for 10 minutes before carving.