Chicken Roast with Lemon Rosemary
This Chicken Roast with Lemon Rosemary is a delightful dish that brings together tender, juicy chicken and the bright flavors of lemon and rosemary. Perfect for any season, it's a crowd-pleaser that will have everyone coming back for seconds!
Equipment
- Frying Pan
- Oven
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 5 pounds whole chicken free-range, organic recommended
- 1 teaspoon kosher or sea salt
- 1 teaspoon black pepper
- 1 strong> lemon cut into 4 wedges
- 2 whole rosemary branches with sprigs
- 3 cloves garlic minced
- 2 tablespoons rosemary sprigs finely chopped
- 3 tablespoons extra virgin olive oil divided
Instructions
- Preheat your oven to 450 degrees Fahrenheit. This high temperature will help us achieve a beautifully crispy skin.
- Carefully sprinkle half a teaspoon of kosher salt and half a teaspoon of black pepper inside the cavity of the whole chicken. This step is crucial for flavoring the meat from the inside out.
- Take four wedges from the lemon and place them inside the cavity along with the two whole rosemary branches. This will infuse the chicken with wonderful flavors as it roasts.
- In a small bowl, mix together the minced garlic, finely chopped rosemary, and one tablespoon of olive oil to create a paste. This mixture is essential for seasoning the chicken.
- Now, let’s loosen the skin of the chicken gently using your hands. Work one area at a time to separate the skin from the meat without tearing it.
- Using your fingers, slide the rosemary-garlic mixture under the skin, making sure to distribute it evenly. This will help flavor the meat and keep it moist.
- Once you’ve coated the chicken under the skin, rub the remaining olive oil on the outside. Don’t be shy; this step is key for achieving that golden-brown color.
- Sprinkle the remaining salt and pepper on the skin to ensure it’s well-seasoned. If you’d like, tie the legs with kitchen twine for a neat presentation.
- Place the chicken breast-side up in a roasting pan. Cover it with aluminum foil and bake for 30 minutes. This will allow the chicken to steam and stay juicy.
- After 30 minutes, carefully remove the foil and baste the chicken with its own juices. This keeps the meat moist and enhances the flavor.
- Reduce the oven temperature to 400 degrees Fahrenheit and continue roasting for an additional hour. Baste the chicken again halfway through this period.
- To check for doneness, use a meat thermometer. The internal temperature of the chicken thighs should read at least 180 degrees Fahrenheit.
- Once done, remove the chicken from the oven and let it rest for a few minutes before carving. This allows the juices to redistribute, ensuring every bite is juicy and flavorful.
- Enjoy your beautifully roast chicken with fresh sides or on its own!
Notes
When storing leftovers, keep them in an airtight container in the refrigerator for up to four days. You can also freeze leftover roast chicken for up to three months if well-wrapped.