This recipe for roasted chicken with lemon and rosemary is perfect for busy weekdays, weekends, or special occasions. The one-pan meal requires minimal clean-up and is easy to prepare. The recipe calls for a whole chicken, lemon wedges, fresh rosemary sprigs, minced garlic, dried thyme, olive oil, salt, and pepper. Simply season the chicken, stuff it with lemon wedges, fresh rosemary sprigs, and minced garlic, truss the chicken, coat it with oil and spices, then roast it in the oven until the internal temperature reaches 165°F. Let the chicken rest for 10 minutes, then serve with roasted vegetables.
Delicious Roasted Chicken with Lemon and Rosemary
Introduction
Roasted chicken is an all-time favorite food for many people. It’s easy to prepare, delicious, and healthy, making it the perfect meal for busy weekdays, weekends, and special occasions. This recipe combines the flavors of lemon and rosemary to create a dish that’s bursting with flavor. Plus, it’s a one-pan meal that requires minimal clean-up.
Ingredients
- 1 whole chicken, about 4-5 pounds
- 2 lemons, cut into wedges
- 4-5 sprigs of fresh rosemary
- 1 tablespoon dried thyme
- 4-5 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Step 1: Preheat the oven
Preheat your oven to 425°F (218°C).
Step 2: Prep the chicken
Remove the giblets from the chicken’s cavity and pat the chicken dry with paper towels. Season the chicken with salt and pepper, inside and out.
Step 3: Stuff the chicken
Stuff the chicken with lemon wedges, fresh rosemary sprigs, and minced garlic.
Step 4: Truss the chicken
Truss the chicken by tying the legs together with kitchen twine. Tucking the wings under the body of the chicken to prevent burning.
Step 5: Coat the chicken with oil and spices
Rub the chicken with olive oil, thyme, and more salt and pepper. Be sure to coat the entire chicken evenly.
Step 6: Roast the chicken
Place the chicken on a roasting pan with the breast side up. Roast the chicken in the preheated oven for about 1 hour and 15 minutes or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.
Step 7: Rest the chicken
Once cooked, remove the chicken from the oven and let it rest for about 10 minutes to allow the juices to redistribute.
Step 8: Serve and Enjoy
Transfer the chicken to a cutting board and serve with roasted vegetables. The chicken is best enjoyed fresh out of the oven.
Conclusion
Roasted chicken is a simple, classic meal that never goes out of style, and this recipe takes it up a notch with the addition of lemon and rosemary. Follow these easy steps to create a juicy, flavorful roasted chicken that will impress your family and guests. Don’t be surprised if it becomes a regular in your meal rotation!