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, keto}
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.
How To Make Roasted Rosemary Lemon Chicken
- 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.
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
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
Adapted from Martha Stewart.
Looking for more quick dinner ideas? Check out my recipe index.
Roasted chicken is by far one of my (most) favorite dinners! So comforting – and the way the house smells while it roasts is superb! I have to say – I love that you already have your wrapping paper! You beat me!!
I’m on it Annie!
That is a perfect chicken! Simple roast chicken is one of my favourite meals. The lemon and rosemary adds such great flavour!
roast chicken makes the world go round Karen and this is absolutely one of my favorite ways to eat it!
My husband’s favorite meal Karen! I love the lemon and rosemary combo!
Roasted chicken is one of my favs! It’s so easy, packs so much flavors, and always impresses! And I’m loving the lemon and rosemary combo!
Thanks Kathleen!