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.

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:

Juicy, tender roasted chicken seasoned with lemon and rosemary, always a winner in my house!
Print WW Personal Points
4.8 from 15 votes
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Roast Chicken with Rosemary and Lemon

322 Cals 55 Protein 5 Carbs 8 Fats
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: American
Juicy, tender roasted chicken seasoned with lemon and rosemary, always a winner in my house!


  • 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.



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: 322kcal, Carbohydrates: 5g, Protein: 55g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 177mg, Fiber: 1g, Sugar: 2g
WW Points Plus: 8
Keywords: how to make a roasted chicken, roast chicken, roast chicken recipe, Roast Chicken with Rosemary and Lemon, whole roasted chicken with lemon and rosemary

Photo Credit: Jess Larson

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  1. 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!

  2. 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!

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

  4. 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.

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

  6. If I were to roast 2 chickens at the same time, how would I adjust the time and/or temperature?

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

  8. BEST. CHICKEN. EVER!!!!!!!

  9. Is it supposed to be covered? If I don’t have a sheet pan?

  10. Can this be done in an air fryer? Approximately what temp and time if it can be. Thanks!

  11. 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.

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

  13. 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!

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

  15. I can’t find the slow cooker recipe in One and Done. What am I missing?  Thanks

  16. 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 

  17. Best chicken recipe! Looks incredible and I always love lemon with chicken for sure! ❤️

  18. Is this okay to cook on the top rack of the oven or middle? Thank you!

  19. 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. 

  20. 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.

  21. 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.

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

  23. Hi Gina… what makes this 5 FS points? Is it the dark meat? What if ate just breasts?

  24. OMG! I read all these reviews, but don’t think I’ve ever commented on a recipe. However, this time I HAD to. This chicken was SO easy, and SO good. My hubby gave me a hug and a kiss after dinner (that never happens) because he loved it so much. Amazing how such simple ingredients can make such a delicious dish. Since we are not on WW, I used the pan drippings to make a gravy (using boxed chicken broth and chicken Bisto). Not at all greasy, chicken was tender and juicy, and the flavour! ……… Thanks Gina – this will be my go to roast chicken recipe forever!

  25. Made this tonight and it was excellent. Love the lemon and rosemary combo. Definitely a keeper! 

  26. If you want to use skinless chicken breasts, follow recipe as above, just cover chicken with a piece of parchment paper, buttered on the underside.  Thx Gina for another amazing recipe!

  27. Great recipe! I roasted a 4lb chicken at 350F for 1h30, but otherwise followed recipe, and it was tender and juicy. Thanks!

  28. This roast chicken was fabulous.  I have always been too  intimidated to roast a chicken.  This was the best. I will definitely do this again.

  29. Would this recipe work on a whole turkey instead of chicken?

  30. Loved this recipe! I don’t like rosemary. Can I use thyme instead of rosemary?

  31. can i use the the whole lemon to sprinkle on the chicken and the left overs to stuff the chicken and whole onion to stuff

  32. Hi Gina,
    Bought your book and love it, but I love this site even more. I don't roast chickens whole anymore- I spatchcock them. That's when you butterfly them along the backbone then lay them flat and roast them. Oh my gosh do they ever come out great that way! I stuff seasonings under the skin as well, then sprinkle the whole thing (both sides) with a light dusting of chili powder (very mild). For some reason it helps the skin brown gloriously. I have used a cilantro, honey and herb mix under the skin, garlic and lemon, and lemon and rosemary as well. I make one at least once a month. I live alone so it's dinner x 3 and lunch. SO GOOD!! I will be using YOUR herbs next time and more lemon. Thanks again so much for this awesome website. <3 congrats on the new baby!!

  33. Do you think it would be terrible if I used lime (what I have on hand) instead of lemon?

  34. I am making this tonight. Can you tell me how long to roast the vegetables for and if I should boil them a few moments before putting them in roasting pan w chicken?

  35. This turned out delicious! I was a little creative with the seasoning as I didn't have fresh rosemary. I mixed up me seasoning choices (onion powder, dried rosemary, dried thyme, Italian seasoning mix, Old Bay seasoning, fresh ground pepper and a little fresh ground sea salt) with the lemon juice and made a dressing that I basted on with a brush. I just took it out of the oven and tasted a wing and I'm in love. Thanks.

  36. This was amazing! My first roasted chicken ever and I can't wait to make it again!

  37. Are you supposed to put a lid on it while roasting?

  38. Are you supposed to cover it with foil or anything?

  39. Are you supposed to cover it with foil or anything?

  40. I made this yesterday but I put it in my crock pot and it was great. Of course the skin did not get that beautiful color but my family loved it.

  41. I made this this evening and the family loved it!I didn't have fresh lemon but used lemon juice from the plastic squeeze container and an orange I had along with honey glazed carrots, dill mashed potatoes, and a tossed salad…..Wonderful! Thanks for sharin 🙂

  42. I made this just right now for my boyfriend and I. He's the cook in the relationship, so he has high standards. It was DELICIOUS! The chicken melted away from the bones, it was so tender. And so easy. It was my first time roasting a whole chicken, which has been on my cooking bucket list for awhile. Thank you for this recipe. (I served it with the chive mashed potatoes and the asparagus with dijon vinaigrette.)

  43. I made this last week and the chicken was moist and flavorful from all the seasonings and spices. My husband usually comments when the meat is dry and his comment was that it was moist and a keeper!

  44. How would I make this using boneless skinless chicken breast?

  45. Sure, even chicken parts cut up.

  46. Can you use chicken breasts instead of the whole chicken?

  47. Onions, garlic, shallots, all would be great with roasted chicken.

  48. Would part of an onion inside mess with the flavors or enhance them? Thanks – love all your recipes I've made so far!!

  49. Made this tonight! It was OUTSTANDING…I'm loving all the recipes on your site. I'm so happy I found it!!

  50. Made this tonight. LOVED it. Thanks for another great recipe Gina!

  51. I know, on a whole chicken it's hard to list the n.i but just use the points for skinless chicken on your WW guide. 🙂

  52. Hi Gina! Could you please update this recipe with the new Points + ? it also would be super helpful if you could include the calories for each peice (SUPER helpful if you also included points + and/cal for chicken withOUT the skin!). I know it's a pain and a lot of break down to do but it would mean a ton to my hubby and I. This is our favorite recipe and we'd like to make it weekly but we are both on different diets and he eats skin, i don't. Thank you SO SO much if you can do that for us. I've tried to look it all up online and have just found way too much variance in answers.


  53. Made this tonight and it was oh so good! I made a quick gravy with the drippings, lemony goodness! My husband loved it. I have the carcass in the crock pot now for broth.

    I know it's too late now, but for the post above with the 4 1/2 lb, mine took almost an hour and a half.

  54. Gina – i tired this one and it was so good. I have told so many people about this blog! It is the best.

  55. Sure! Why not 🙂

  56. Hi Gina,

    What do you think about cooking this in a cast iron? Like a dutch oven or a shorter dutch oven, uncovered?

    We are thinking we could even do this camping, with a dutch oven over the fire, with coals on top… What do you think?

    Thanks so much for your awesome site!

  57. I would use a thermometer to be sure.

  58. Hi Gina. I am making this later in the week. The chicken I bought is 4 1/2 pounds. How much longer do you think the roasting time will be? Thanks!


  59. This would be plenty for 4 people.

  60. Gina, I want to roast a chicken for 4 people. Is this large enough or do I need a bigger chicken? Can you give me cooking times on a larger chicken? Thanks so much!!

  61. Thanks Gabi! I love this chicken on a cold winter night!

    Thanks anonymous for your recipe! Sounds delicious!

  62. here's what i do. zest a lemon. make a loose paste using a bit of olive oil,some white wine, the lemon zest, and your herbs(i use thyme,rosemary fresh flat leaf parsley)plus chopped garlic, fresh ground pepper a pinch of salt. Carefully separate the skin from the chicken breast and rub paste underneath. chuck the lemon and onion into the cavity with fresh sprigs and roast.

  63. Hi Gina… Just wanted to let you know… My husband says that this is the best thing I have EVER cooked 🙂 Thanks for the constant source of new, delicious and HEALTHY food!

  64. I basically cut out any visible fat I see.

  65. How do you remove the fat on the chicken?

  66. @Sandi – yes, in fact I recommend everyone go out and buy one if you don't already have one because I can't make roast beef without one! Always comes out perfect!

  67. This is just the way I roast a chicken. You are so right… with a thermometer you don't have to waste time worrying.
    Thanks bunches~

  68. Thanks for all the comments!

    It's not easy keeping up this blog with a newborn!! But I find this therapeutic believe it or not. I like to keep busy and my husband is a big help with the baby!

    I've heard you can make a whole chicken in the crock pot, but I've never done it. I like my skin crispy, not sure how it would taste.

    A roasting pan or broiler pan are fine.

    • I have been told if you wrap it in aluminum foil that it comes out like it would in the oven. Haven't tried it yet though.

  69. Mmmm, so good!

  70. I love roasted chicken! This looks delicious!

  71. My girlfriend is on this weightwatcher thing.
    i will have to show your blog to her.

  72. should i use a broiler pan or a heavy roasting pan?

  73. hi gina 🙂 I'VE JUST FOUND YOUR SITE

  74. Thanks for the recipe. I always feel overwhelmed with an entire chicken, especially with WW, because I don't know what's what as far as points go.

  75. Can this just as easily go on low in a crock pot?

  76. This is very similar to the way we do it, but I like the addition of the herbes de provence. You are amazing. I can't believe you can keep this up with a little baby. Congratulations and keep eating healthy for you and for her.

  77. You can roast it at 300 degrees for 45-60 minutes a pound.

  78. YUM! i'll definitely be trying this one out.

  79. What if I want to stick it in the oven on a Sunday morning; go to church and come back to a perfectly cooked chicken? What temp should I use for about 3 – 4 hours of cooking?

  80. Fabulous! I think you read my mind;) I have a chicken in my fridge and was thinking 1.easy, 2. lemon and 3. rosemary… thanks!!

  81. Hi Gina 🙂 We just had this one for dinner and it was decreed AWESOME by the whole family. Thanks for a great recipe.

    Cait 🙂

  82. i love this recipe! i make this all the time, my sister gave me this recipe.. i usually make it with wings or legs. its good on the bbq if you let it marinade over night.