Lemon-Rosemary Roast Chicken
You can add potato wedges to the pan in this recipe. Just make sure to add enough water to almost cover the potatoes, along with the juice of 1 more lemon and 2 more tablespoons of olive oil.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 40 minutesDifficulty: Easy
- 2 medium lemons
- 1 whole chicken (3 lb.)
- ½ tsp. sea salt
- ⅛ tsp. ground black pepper
- 2 sprigs fresh rosemary
- 2 Tbsp. extra-virgin olive oil
- Preheat oven to 400°F.
- Cut the lemons in half and squeeze the juice into a separate container. Save the juiced lemon halves.
- Wash chicken well inside and out and pat dry. Sprinkle inside and out with salt and pepper. Stuff squeezed-out lemon halves and rosemary sprigs into cavity. Place chicken breast-side down on a rack in a shallow roasting dish. Combine lemon juice and olive oil; brush over entire chicken.
- Bake for 60–70 minutes, making sure to turn chicken over halfway through baking time and baste it regularly with juices from pan.
- To test if itʼs done, prick with a fork and see if juices run clear, or test with meat thermometer for 165°F. When done, remove from oven and cover chicken in aluminum foil. Let rest for 10 minutes. Serve hot with pan juices.