Roast Lemon Rosemary Chicken
The lemon combined with the richness of skin-on roasted chicken is a true treat.
Serves: 4Hands-on: 15 minutesTotal: 2 hoursDifficulty: Easy
- 1 roasting chicken (4 lbs.)
- 1½ tsp. salt, divided
- 2 tsp. ground black pepper
- 3 medium lemons
- 6 cloves garlic, peeled
- ½ medium onion, peeled and cut in half
- 2 sprigs rosemary
- 2 Tbsp. olive oil
- Preheat oven to 375°F.
- Rinse the chicken and pat dry. Sprinkle the inside cavity of the chicken with 1 teaspoon salt and ½ pepper. Pierce the lemons all over with a fork and place them in the cavity along with the garlic, onion pieces, and rosemary. Truss the chicken by tying the legs together with a piece of butcher’s twine and tucking in the wing tips to keep them from overcooking. Rub the chicken with olive oil and season with remaining salt and pepper. Place the chicken on a rack in a baking dish just large enough to hold the chicken without it touching the sides.
- Bake for about 1 to 1½ hours, until the leg meat pulls easily from the bone. Check the chicken occasionally during the cooking process and baste it with the natural juices from the pan. (Make a tent out of foil and place it over the chicken if the skin seems to be browning too rapidly.)
- When the chicken is ready, discard the stuffing and let the chicken rest, tented with foil, for about 10 to 15 minutes. Carve and serve.