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Perfect Lemon Rosemary Chicken

A tantalizing dish that brings together the vibrant flavors of fresh lemon and aromatic rosemary, creating a delightful experience for your taste buds.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • Mixing Bowl
  • Roasting Pan
  • Plastic Wrap
  • Aluminum Foil

Ingredients
  

Main Ingredients

  • 1 whole Whole Chicken (3-4 pounds) Fresh, high-quality bird for best results.
  • 1/4 cup Fresh Rosemary, chopped Offers a potent taste compared to dried.
  • 2 large Lemon, juiced and zested Key for bright, tangy flavor.
  • 6 cloves Garlic, minced Adds depth and savory notes.
  • 1/4 cup Olive Oil Extra virgin for richness.
  • 1 tablespoon Salt Essential for enhancing flavors.
  • 1 teaspoon Black Pepper Freshly ground for subtle heat.
  • 1 cup Chicken Broth Keeps chicken moist and adds flavor.

Optional Vegetables

  • Vegetables (such as carrots and potatoes) Roast alongside chicken for a complete meal.

Instructions
 

  • 1. Prepare the marinade by combining lemon juice, lemon zest, minced garlic, chopped rosemary, olive oil, salt, and black pepper in a large bowl. Whisk until well blended.
  • 2. Pat the whole chicken dry with paper towels and place it in a resealable plastic bag or deep dish.
  • 3. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap and marinate in the refrigerator for at least 2 hours, preferably overnight.
  • 4. Preheat your oven to 425°F (220°C).
  • 5. Remove the chicken from the marinade and place it breast-side up in a roasting pan. Arrange chopped vegetables around the chicken if using.
  • 6. Pour chicken broth into the bottom of the roasting pan.
  • 7. Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Baste every 20 minutes.
  • 8. Once cooked, remove from the oven and cover loosely with aluminum foil. Let it rest for 10-15 minutes.
  • 9. Carve the chicken and serve with roasted vegetables, drizzling pan juices over the top.

Notes

For variations, consider adding olives, sun-dried tomatoes, or using chicken thighs instead of a whole chicken.
Keyword Easy