Roasted Chicken with Lemon and Rosemary
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 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.
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.
To make a chicken stock I 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.
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
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.
Photo Credit: Jess Larson