Mrs. Alicia Rocha DDS
@mrsal83
Lemon Rosemary Roast Chicken
This juicy lemon-rosemary roast chicken is a delightful dish that combines the zesty flavor of lemons with the aromatic essence of fresh rosemary. Perfectly seasoned and roasted to golden perfection, this chicken is sure to impress at any dinner table.
Details
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:7
- Views:9
Recipe Information
- Prep time20 min.
- Cook time1 min.
- Total time21 min.
- Servings6
Ingredients
- 1 (4.5 pound)
- to taste
- to taste
- 2
- 2 bunches, divided
- 1/2
- 1 drizzle
Cooking Instructions
Follow our step-by-step guide on how to make Lemon Rosemary Roast Chicken.
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Season the cavity of the chicken generously with kosher salt and ground black pepper.
Step 3
Prick one lemon several times with a knife and slice the second lemon into thin rounds.
Step 4
Stuff the chicken cavity with 4 sprigs of rosemary, the whole pricked lemon, and the half onion.
Step 5
Gently loosen the skin from the chicken without tearing it, and tuck the lemon slices and softer rosemary sprigs underneath the skin, ensuring to reach the legs as well.
Step 6
Line a 9x13-inch baking dish with the remaining rosemary sprigs to create a rack for the chicken.
Step 7
Place the stuffed chicken on top of the rosemary sprigs, then sprinkle it generously with salt and pepper, and drizzle with olive oil.
Step 8
Roast the chicken in the preheated oven for 30 minutes. Continue roasting, basting every 15 minutes, until the chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), which should take about 1 hour more.
Step 9
Once done, cover the chicken with foil and let it rest for 15 minutes before slicing and serving.