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Roasted Lemon Rosemary Chicken

A comforting and delicious roasted chicken infused with lemon and rosemary, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 570
Ingredients Method Notes

Ingredients
  

For the chicken preparation
  • 1 whole whole chicken, rinsed and patted dry A whole bird is perfect for roasting and capturing all those juices.
  • 3 whole whole lemons Fresh and zesty, adding brightness to the chicken.
  • 4 sprigs fresh rosemary Aromatic and earthy, this herb truly enhances the dish.
  • 3/4 cup butter, softened Use unsalted so you can control the flavor to your liking.
  • Salt and pepper, to taste Essential for bringing out the natural flavors.

Method
 

Preparation
  1. Preheat the oven to 400 degrees F (for convection bake) or 425 degrees F for a standard oven.
  2. Zest and chop 2 lemons and finely chop the leaves off of 1 rosemary sprig.
  3. In a bowl, stir together the softened butter, lemon zest, chopped rosemary, and a sprinkle of salt and pepper until creamy.
  4. Line a baking sheet with heavy-duty aluminum foil. Lay the chicken breast-side up on the foil.
  5. Smear the butter mixture all over the chicken – under the skin, on top, and inside the cavity.
  6. Slice the remaining lemons in half and squeeze the juice of 1 lemon over the chicken, placing the lemon halves and remaining rosemary leaves inside the bird's cavity.
  7. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the skin is a deep golden brown.
  8. Let the chicken rest for a few minutes before carving. Serve and enjoy!

Notes

Prep the butter mixture a day in advance. If your butter isn’t soft enough, microwave for a few seconds — but be careful not to melt it! Adding garlic cloves into the cavity enhances flavor.