Rosemary Lemon Roasted Chicken

This is my go to oven roasted chicken, it is so simple to prepare and comes out absolutely amazing time after time. I make this chicken at least once a week and is a hit with whoever is eating with me.  I hope you enjoy as much as I do.
 

 

5.0 from 1 reviews
Rosemary Lemon Roasted Chicken
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Instructions
  1. Preheat your oven to 400 Degrees F
  2. Rinse and clean the chicken with cold water and then pat dry
  3. Place on a roasting rack in a roasting pan
  4. On your cutting board make a garlic and shallot paste. You do this by combining the minced garlic and shallots, sprinkling with sea salt, and using the side of a knife to push down and smash until it becomes a paste
  5. Gently separate the skin of the chicken away from the breast meat and slide the paste in and evenly spread around
  6. Heavily salt and pepper the cavity of the chicken
  7. Zest your lemon, then cut your lemon in half squeezing the lemon juice over the top of your bird and then place both halves of your lemon inside the cavity of your bird with all of your rosemary
  8. Rub the exterior of your bird with extra virgin olive oil, coating it evenly and season with salt and pepper and sprinkle with your lemon zest
  9. Roast in your 400 degree oven until the internal temperature of your bird in the breast reaches 160 degrees
  10. Serve with a side of your choice
  11. Enjoy

  ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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5 Comments

  1. I’m trying to go paleo for the next 30 days to see how I feel. This is the first recipe I chose from your cookbook “Caveman Feast” and I have to say, it is hands-down the best roasted chicken I’ve ever made!! It even beat my former go-to from Ina Garten, which was pretty darn good. I could not believe how it turned out — no gravy required, the meat was so moist and flavorful. I cooked my 4.25lb bird about an hour and let it rest for 20 minutes before serving. I can’t wait to try something else in your book! Thanks for sharing this with us! Keep the recipes coming!

  2. This was my first time making a whole chicken, and let me tell you…molesting the chicken carcass was pretty fun :) The chicken came out great too, and I’ll definitely be making this on a regular basis…thank you, George!

  3. Made this today for our family and guests, it was awesome! The mini-cave-people liked it too! Thanks for the recipe.

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