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Roasted Rosemary Lemon Chicken

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}
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: roasted rosemary lemon chicken
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 282kcal
Author: Karen Kelly


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


  • 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 tablespoon 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.


Calories: 282kcal | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 75mg | Potassium: 202mg | Vitamin A: 335IU | Vitamin C: 3.1mg | Calcium: 13mg | Iron: 1mg
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