Don’t let this exquisite Roasted Lemon Garlic Rosemary Chicken fool you. It’s as straightforward to prepare as it is impressive to serve and delicious eat.
Pretty Bird!
The first time I tried cooking a whole chicken, I remember thinking, “Where do I even start?” It can be so intimidating! If this is your first attempt, I’ve got you! This Roasted Lemon Garlic Rosemary Chicken is a great introduction to preparing a whole chicken. This roasted chicken recipe is straightforward–and more importantly delicious! Tart lemon an abundance of garlic (wouldn’t have it any other way!) and fresh rosemary sprigs — it’s so good y’all. It’s cooked to perfection with moist and tender meat and crisp, flavorful skin. And it’s so beautiful. I love serving it for a Sunday dinner or a special occasion. Everyone should have a go-to roasted chicken recipe and this is mine. I hope you love it as much as we do!
How to Make Roasted Lemon Garlic Rosemary Chicken
Allow the chicken set at room temperature for about 30 minutes before preparing. Remove the giblets and neck from the cavity. Pat dry with paper towels.
Preheat oven to 400°F. Then lightly grease a roasting pan with non-stick cooking. Place the chicken, breast side up, in the prepared roasting pan. Rub the chicken all over with the melted butter, under the skin and inside the cavity.
Halve and juice the lemon. Save the squeezed halves to stuff inside the chicken. Mince 4 cloves of garlic. In a small mixing bowl, whisk together the olive oil, lemon juice, 4 cloves of minced garlic, and 2 tablespoons chopped fresh rosemary. Rub the olive oil mixture all over the buttered chicken, under the skin and inside the cavity as well. Season the chicken all over with salt and pepper.
Stuff the squeezed lemon halves and 2 whole cloves of garlic into the chicken cavity along with 3 fresh rosemary sprigs. Roast, uncovered for about 1 hour and 10 minutes, basting halfway through the cooking time with the drippings around it. Baste at least two more times while cooking, until the chicken is cooked through and skin is golden. Roast until the internal temperature of the chicken reads 165°F and juices run clear when pierced with a skewer.
Remove from the oven, tent with foil and allow to stand for 10 minutes before carving. Serve with pan drippings.
Scrumptious Sides to Serve with Roasted Chicken
Simple and delicious, you can’t go wrong with Roasted Brussels Sprouts. Wrapped in crispy bacon and topped with a sweet and savory glaze, these Green Bean Bundles take your dinner veggie to the next level. This Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette is so fresh and flavorful! Warm buttery Dinner Rolls with a crisp outside and soft inside that go great with just about any meal!
If you make this Roasted Lemon Garlic Rosemary Chicken, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Roasted Lemon Garlic Rosemary Chicken
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minute
- Total Time: 1 hour 30 minutes
- Yield: 1 (3-4 lb.) chicken
Description
Don’t let this exquisite Roasted Lemon Garlic Rosemary Chicken fool you. It’s as straightforward to prepare as it is impressive to serve and delicious eat.
Ingredients
- 1 (3-4 pound) whole chicken
- 1/4 cup unsalted butter, melted
- 3 tablespoons olive oil
- 1 lemon
- 6 large garlic cloves, divided (4 minced, 2 left whole)
- 2 tablespoons chopped fresh rosemary
- Kosher salt
- Freshly ground pepper
- 3 fresh rosemary sprigs
Instructions
- Let the chicken set at room temperature for about 30 minutes before preparing. Remove the giblets and neck from the cavity. Pat dry with paper towels.
- Preheat oven to 400°F. Lightly grease a roasting pan with non-stick cooking. Place the chicken, breast side up, in the prepared roasting pan.
- Rub the chicken all over with the melted butter, under the skin and inside the cavity.
- Halve and juice the lemon. Save the squeezed halves to stuff inside the chicken. Mince 4 cloves of garlic.
- In a small mixing bowl, whisk together the olive oil, lemon juice, 4 cloves of minced garlic, and 2 tablespoons chopped fresh rosemary. Rub the olive oil mixture all over the buttered chicken, under the skin and inside the cavity as well. Season the chicken all over with salt and pepper.
- Stuff the squeezed lemon halves and 2 whole cloves of garlic into the chicken cavity along with 3 fresh rosemary sprigs.
- Roast, uncovered for about 1 hour and 10 minutes, basting halfway through the cooking time with the drippings around it. Baste at least two more times while cooking, until the chicken is cooked through and skin is golden. Roast until the internal temperature of the chicken reads 165°F and juices run clear when pierced with a skewer.
- Remove from the oven, tint with foil and allow to stand for 10 minutes before carving. Serve with pan drippings.
Notes
If the skin of the chicken is browned before the internal temperature reads 165°F, tent the chicken with foil and continue roasting until cooked internally.
The best way to check for doneness is to use an instant-read thermometer inserted into the thickest part of the thigh.
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