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Lemon-Roasted Chicken with Rosemary
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Prep Time:
10 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Zesty lemon-roasted chicken with fresh rosemary: Easy and impressive.
Ingredients:
  • 1 (2 to 3 pound) whole chicken
  • 4.5 lemons, divided
  • 1 tablespoon coarse sea salt
  • 0.5 teaspoon freshly ground black pepper
  • 3 sprigs fresh rosemary
Instructions:
  • Preheat your oven to 400°F (200°C) to create the perfect cooking environment.
  • Place the chicken, breast-side down, in a roasting pan and drizzle the juice of 1 1/2 lemons over it.
  • Combine the salt and pepper in a small bowl, then massage the mixture evenly onto the chicken.
  • Roll 2 lemons on the countertop to gently soften. Then, puncture them several times with a fork and stuff into the chicken cavity.
  • Place the roasting pan in the oven at 350 degrees F (175 degrees C).
  • After baking in the preheated oven for 20 minutes, use wooden spoons or tongs to flip the chicken. Continue baking until the center is no longer pink and the juices run clear, approximately 1 hour and 15 minutes, or until a meat thermometer reads 165°F (74°C) when inserted near the bone in the thickest part of the thigh.
  • Allow the chicken to rest for 10 minutes, then slice the remaining lemon. Transfer the chicken to a serving dish and top with lemon slices and fresh rosemary. Drizzle the flavorful pan juices over the chicken for extra juiciness.

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