Roasted Rosemary Lemon Chicken

Roasted Rosemary Lemon Chicken is a moist and delicious weeknight dinner the whole family will love. Make two and have leftover chicken for the week. {gluten-free}

Have you been to Starbuck’s this week and seen the seasonal green cups?

I can’t believe it! Already?

I am so happy! I can’t wait to turn on my Christmas music and decorate my house.  I already bought my Christmas wrapping paper for all those early gifts I’m buying (not!) The season is full of magic so why not celebrate it as early as possible?  Bring it on.

Sorry Thanksgiving I didn’t mean to skip right over you but come on, how exciting is the turkey?

Okay, okay the food is awesome and to celebrate I’m joining a bunch of creative bloggers and we are going to bring you a full Thanksgiving spread on Monday. Check back here and you can have your full Thanksgiving meal planned from appetizer – dessert. You are welcome!

In the meantime, we still have to get dinner on the table.  Roasted Rosemary Lemon Chicken is a must have in your recipe tin!  It’s easy, peasy and a huge hit with all.

This Roasted Rosemary Lemon Chicken is…

• moist
• flavorful
• tender
• infinitely adaptable for leftovers
• gluten free
• comforting

It’s simple to put together.  Just rub a butter and rosemary combo under the skin and put lemons in the cavity. Viola!  Perfect comfort food.

Roasted Rosemary Lemon Chicken

Roasted Rosemary Lemon Chicken is a moist and delicious weeknight dinner the whole family will love. Make two and have leftover chicken for the week. {gluten-free}

Print Pin Rate

Course: Dinner

Cuisine: American

Servings: 6

Calories: 282kcal

Author: Karen Kelly

Ingredients

• 1 whole chicken 5-6 pound
• 1 lemon cut in half
• 2 sprigs fresh rosemary
• 3 tbsp unsalted butter room temperature
• 1 tsp garlic chopped
• 1 tbsp lemon zest
• salt and pepper

Instructions

• Preheat oven to 425 degrees. Put oven rack in the middle.
• Remove giblets from chicken.
• Generously salt and pepper inside the cavity. Add the cut lemon and one whole sprig of rosemary inside.
• Tie the legs together with kitchen twine.
• Place chicken in a cast iron skillet or a roasting pan.
• In a small bowl mix the soft butter, garlic, lemon zest and 1 tbsp chopped fresh rosemary.
• Gently pull the skin away from the chicken and massage the butter mixture all over the chicken under the skin, being careful not to break the skin.
• Rub more butter on top of the chicken skin and sprinkle with more salt and pepper.
• Cook chicken 45 - 55 minutes or until an instant thermometer inserted in the thickest part of the thigh registers 160 degrees.
• If the chicken starts to get too brown on top, place a piece of foil over the top of the chicken and continue to cook.

Nutrition

Calories: 282kcal | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 75mg | Potassium: 202mg | Vitamin A: 6.7% | Vitamin C: 3.8% | Calcium: 1.3% | Iron: 5.3%

Adapted from Martha Stewart.

Looking for more quick dinner ideas?  Check out my recipe index.

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