Rosemary Lemon Roast Chicken
A flavorful and easy-to-make roast chicken infused with fresh rosemary and zesty lemon, perfect for any occasion.
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 350 kcal
Whole Chicken
- 3 to 4 pounds whole chicken Spatchcocked for even cooking.
- 2 tablespoons olive oil Adds moisture and helps the skin crisp up.
- 2 teaspoons salt Essential for enhancing flavor.
- 1 teaspoon black pepper Adds mild heat.
- 1 tablespoon fresh rosemary Chopped, or 1 teaspoon dried rosemary.
- 1 whole lemon Zested and juiced.
- 4 cloves garlic Minced.
- 1 teaspoon paprika Adds smokiness and color.
- 1 teaspoon onion powder For sweetness and depth.
- 1 teaspoon dried thyme Pairs well with chicken.
- 1 whole lemon, sliced For garnish and extra flavor.
- as needed sprigs fresh rosemary For garnish.
Spatchcock the chicken if not already done, rinse under cold water, and pat dry.
Combine olive oil, salt, black pepper, chopped rosemary, lemon zest, lemon juice, minced garlic, paprika, onion powder, and dried thyme in a bowl to make the marinade.
Marinate the chicken for at least 30 minutes, rubbing the marinade under the skin.
Preheat the oven to 425°F (220°C) and line a baking sheet with aluminum foil.
Arrange lemon slices around the marinated chicken on the baking sheet.
Roast the chicken for 45 to 55 minutes until the skin is golden brown and the internal temperature reaches 165°F (75°C).
Let the chicken rest for 10 minutes before carving and serving with fresh rosemary sprigs.
Calories: 350kcalProtein: 30gSodium: 600mg
Keyword chicken, herbs, roast