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Lemon Rosemary Roast Chicken Recipe

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4 from 25 reviews

A classic and fragrant Lemon Rosemary Roast Chicken recipe featuring a whole chicken roasted with fresh rosemary, garlic, and lemon, paired with a medley of baby carrots, potatoes, and celery. Perfectly seasoned and roasted to juicy perfection with crispy skin, this dish is a comforting and elegant main course ideal for family dinners or special occasions.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Ingredients

Chicken and Seasoning

  • 1 (6 lb) whole roasting chicken, patted dry
  • 1 tsp garlic salt or table salt
  • 1 tsp freshly cracked black pepper
  • 4 Tbsp butter, melted

Stuffing

  • 1 large lemon, cut into 4 wedges
  • 1 large onion, cut into wedges
  • 3 sprigs fresh rosemary
  • 3 garlic cloves, peeled

Vegetables

  • 1 (16 oz) package baby carrots
  • 4 medium potatoes, sliced 1/2 inch thick
  • 2 ribs celery, cut into 3 inch pieces

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F. Spray a large baking pan that is at least 2 inches deep with cooking spray to prevent sticking and catch drippings.
  2. Prepare the Chicken: Brush the chicken thoroughly inside and out with melted butter. Then season the chicken evenly with garlic salt and freshly cracked black pepper for balanced flavor.
  3. Stuff the Chicken: Stuff the chicken cavity with lemon wedges, half of the onion wedges, the peeled garlic cloves, and two sprigs of fresh rosemary. Tie the legs together with cooking twine and tuck the wings underneath the bird to ensure even cooking.
  4. Arrange Vegetables and Place Chicken: Place the baby carrots, sliced potatoes, remaining onion wedges, and celery ribs in the prepared pan. Arrange the chicken centered on top of the vegetables. Season any exposed vegetables with additional salt and pepper.
  5. Roast the Chicken: Place the pan in the preheated oven and bake for one hour. After the first hour, check if the top of the chicken is browning excessively; if so, loosely cover it with foil. Continue baking for an additional 30 minutes or until the juices from the thigh run clear, indicating the chicken is fully cooked.
  6. Rest and Serve: Remove the chicken from the oven and tent it with foil. Allow it to rest for 20 minutes to redistribute the juices. Then carve the chicken and serve alongside the roasted vegetables.

Notes

  • Letting the chicken rest after roasting ensures juicier meat.
  • Tying the legs and tucking wings helps maintain shape and even cooking.
  • Use fresh rosemary for the best aromatic flavor.
  • If you don’t have garlic salt, combine regular salt with garlic powder as an alternative.
  • The foil tent helps prevent over-browning while keeping the chicken moist.
  • Check the internal temperature with a meat thermometer; it should read 165°F in the thickest part of the thigh.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/lemon-rosemary-roast-chicken-recipe/