Roasted Chicken Lemon Rosemary (Printable)

Tender roasted chicken enhanced with lemon, rosemary, garlic, and roasted veggies for a delicious main dish.

# Ingredient List:

→ Chicken

01 - 1 whole chicken (about 3.5 lbs), giblets removed
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper

→ Aromatics & Herbs

05 - 1 lemon, halved
06 - 4 sprigs fresh rosemary
07 - 4 cloves garlic, smashed
08 - 1 small onion, quartered

→ Vegetables (optional)

09 - 3 carrots, cut into large chunks
10 - 2 celery stalks, cut into large pieces
11 - 1 cup baby potatoes, halved

# Steps:

01 - Set the oven temperature to 425°F.
02 - Pat the chicken dry with paper towels. Rub olive oil thoroughly over the entire chicken, including under the skin where accessible. Season liberally with kosher salt and black pepper inside and out.
03 - Insert lemon halves, rosemary sprigs, smashed garlic cloves, and quartered onion into the chicken cavity.
04 - If using, distribute the carrots, celery, and baby potatoes evenly around the chicken in the roasting pan.
05 - Tie the chicken legs together with kitchen twine and tuck the wing tips underneath the body to ensure even cooking.
06 - Place the chicken on the center oven rack and roast for 1 hour and 15 minutes, or until juices run clear and an instant-read thermometer inserted into the thickest thigh registers 165°F.
07 - Allow the chicken to rest for 10 minutes before carving. Serve alongside the roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The skin crisps up gorgeously while the meat stays incredibly juicy and tender inside
  • Lemon and rosemary create this bright, herbaceous flavor that feels fancy but tastes like home cooking
  • It's simple enough for a weeknight but impressive enough to serve to guests
02 -
  • The chicken will continue cooking slightly after you remove it from the oven, so pull it out when the thermometer hits 165°F, not higher. Overcooked chicken is the biggest regret people have.
  • That pan at the bottom? Those caramelized bits and juices are liquid gold. After you remove the chicken, skim the fat, add a splash of white wine or broth, and scrape up those bits for the best gravy you've ever made.
  • Room temperature meat cooks more evenly than cold meat. Take your chicken out of the fridge 30 minutes before roasting if you remember.
03 -
  • For even crispier skin, leave the chicken uncovered in the refrigerator for an hour or two before roasting. The dry fridge air helps evaporate surface moisture.
  • Use an instant-read thermometer—it's the difference between guessing and knowing. Insert it into the thickest part of the thigh without touching bone. 165°F (74°C) is your target.
  • Those pan juices are too precious to waste. After removing the chicken, pour off excess fat, add a splash of white wine or chicken broth, and scrape up all those caramelized bits for an effortless pan sauce.

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