Roast Chicken with Lemon, Rosemary, and Garlic

Hey there fellow foodies!  I don’t know about you but I can’t think of too many things sweeter than a perfectly roasted chicken.  The fantastic aroma that fills your kitchen as the juicy tender bird roasts away in your oven just somehow makes me feel safe and loved.

When eating this decadent dish I get the sense that all is right with the world.  Did I get carried away a bit?  Think there is a chance I am over stating the importance of a roasted chicken?  Well you won’t think so after you give this recipe a try.

Fragrant and flavorful, this simply yet elegant roast chicken will quickly become a family fav!

Roast Chicken with Lemon, Garlic, and Rosemary -

Roast Chicken With Lemon, Rosemary and Garlic

Course Main Course
Cuisine American, French
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6
Author Jennifer


  • 1 5-6 # Chicken Whole
  • 2-3 Whole Lemons Quartered
  • 1 Whole Garlic Bulb Peeled and minced
  • 1 Bunch Rosemary, Fresh
  • 2 Tbsp Salt
  • 2 Tbsp Black Pepper, Ground
  • 1/4 C Olive Oil


  1. Move oven racks to the lowest point in your oven.  Preheat oven to 400 degrees.  Remove the giblet package from the inside of the chicken.  Rinse the inside and outside of the chicken, paying close attention to remove any remaining pin feathers.  Pat chicken dry with paper towel and set aside. 

  2. Rinse and quarter lemons. Rinse rosemary and remove from the stem. Reserve 2 rosemary stems. In a small bowl mix the juice from 1/2 a lemon, rosemary, minced garlic 1 tbsp salt and 1 tbsp pepper. Use the back of a spoon to mash the mixture together. (If you watched our show we did this with our mortar and pestle) Set mixture aside.

  3. Salt the inside cavity of the chicken with remaining salt and pepper. Fill the inside cavity of the chicken with lemon quarters and two whole rosemary stems. Place the chicken breast side down in your roasting pan.

  4. Using the garlic, rosemary, lemon mixture completely cover the chicken. We used our hands for this process paying special attention to really rubbing it all in all over the sweet little bird. Any remaining mixture can be poured into the cavity of the bird with the lemons.

  5. Insert digital read thermometer into the thickest part of the chicken thigh. Cover roasting pan with aluminum foil. Place chicken into preheated oven and allow internal temperature to reach 155 degrees. Remove foil from the pan and continue roasting until chicken reaches internal temperature of 165 degrees. Remove chicken from oven, cover with aluminum foil and allow bird to rest for approximately 10 minutes before carving. This will allow all the amazing tasty juices to seal into your masterpiece!

We added diced butternut squash to our roasting pan when we prepared this dish on our show. You can roast this bird solo or roast the root veggie or squash or your liking!

We so hope you try this recipe at your dinner table. Let us know if you do!