Lemon-Rosemary Roast Chicken

Recipe Collection: Dinner

Lemon-Rosemary Roast Chicken elevates your dinner gatherings with a classic Italian dish that brings a burst of flavor to your table. This recipe features a whole chicken infused with fresh rosemary and tangy lemon, resulting in a juicy, aromatic centerpiece that’s sure to impress. Perfect for family meals or special occasions, this dish is free from common allergens and fits seamlessly into any diet.

With its versatile flavor profile, this roast chicken pairs beautifully with roasted vegetables, salads, or even as a filling for sandwiches. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list to simplify your meal prep. Organize your ingredients and follow our step-by-step guide to create a delicious meal today!

Overview

This Herb-Infused Roast Chicken with Rosemary and Lemon is a delightful twist on a classic roast, inspired by the aromatic flavors of Italy. The combination of fresh rosemary and lemon infuses the chicken with a fragrant and zesty aroma, making it a perfect centerpiece for any dinner gathering. The addition of lemon not only enhances the flavor but also helps to tenderize the meat, ensuring a juicy and flavorful result.

Diet Type

None

Allergies

None

Cuisine

Italian

Serving Size: 6

Cooking Time: 130 minutes

Ingredients

• 1 3 Pounds (lb) whole chicken
• 1 Small onion, divided
• 0.25 Cup fresh rosemary, minced
• 1 Whole lemon, divided
• 2 Tablespoons (tbsp) olive oil
• 1 Teaspoon (tsp) kosher salt
• 0.5 Teaspoon (tsp) black pepper, ground
• 2 Cloves garlic, minced

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a small bowl, mix the olive oil, minced garlic, kosher salt, and black pepper.
3. Rub the olive oil mixture all over the chicken, ensuring even coverage.
4. Stuff the cavity of the chicken with the divided onion, lemon, and half of the minced rosemary.
5. Place the chicken in a roasting pan, breast side up. Sprinkle the remaining rosemary over the top.
6. Roast the chicken in the preheated oven for 2 to 2 1/2 hours, or until the internal temperature reaches 165 degrees F (74 degrees C) when measured with an instant-read thermometer inserted into the thickest part of the thigh.
7. Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful chicken.
8. Serve with the roasted lemon and onion for added flavor. Enjoy your aromatic and succulent roast chicken!

Enjoy your homemade Lemon-Rosemary Roast Chicken!