This lemon-roasted chicken is delicious and quite simple to prepare. To make a roasting rack, be sure to get some rosemary sprigs that are woody. With the leftovers from this chicken, a fantastic chicken soup can be made.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs |
| Servings: | 6 |
| Yield: | 1 whole chicken |
Ingredients
- 1 (4.5 pound) whole chicken
- kosher salt and ground black pepper to taste
- 2 lemons
- 2 bunches fresh rosemary sprigs, divided, or more as needed
- ½ medium onion
- 1 drizzle olive oil
Instructions
- Season the cavity of the chicken with salt and pepper. Prick 1 lemon 3 times with a knife and slice the second lemon into thin slices.
- Stuff chicken with 4 rosemary sprigs, whole lemon, and onion. Loosen the skin from the body of the chicken, making sure not to tear. Stuff lemon slices and softer rosemary sprigs under the skin, making sure to get the legs as well.
- Line a 9×13-inch baking dish with the remaining rosemary sprigs to make a rack for the chicken. Place stuffed chicken on top, sprinkle generously with salt and pepper, and drizzle with olive oil.
- Roast in the preheated oven for 30 minutes. Continue to roast, basting every 15 minutes, until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reaches 165 degrees F (74 degrees C), about 1 hour more. Cover with foil and let rest for 15 minutes before slicing.
Nutrition Facts
| Calories | 458 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 3 g |
| Protein | 47 g |
| Saturated Fat | 8 g |
| Sodium | 210 mg |
| Sugars | 0 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
It was good! But might have helped had there been a temperature the chicken should have baked at..
I roasted my chicken at 350°. The lemon and rosemary make for a refreshing flavor to this chicken!