Name: Lemon Rosemary Juicy Roast Chicken
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: US
Ingredients: 1 (4.5 pound) whole chicken; Kosher salt and freshly ground black pepper, to taste; 2 fresh lemons, one whole and one sliced; 2 bunches fresh rosemary sprigs, divided; 0.5 medium yellow onion, quartered; 1 tablespoon extra virgin olive oil

Whole Chicken

Juicy Lemon-Rosemary Roast Chicken

Aug 6, 2025
by Abigale Oreilly
- 4.5 / 5 ( 2 Ratings)
1 Likes

PREP TIME

15 mins
COOK TIME

1 hrs 30 mins
TOTAL TIME

2 hrs
SERVING

6 People
VIEWS

6

Infuse your kitchen with the aromatic symphony of lemon and rosemary as you prepare this exquisitely juicy roast chicken. The ingenious rosemary rack elevates the flavors, ensuring a succulent and unforgettable dining experience. Save the leftovers to create a flavorful chicken soup!

Ingridients

Adjust Servings

1 (4.5 pound) whole chicken

Kosher salt and freshly ground black pepper, to taste

2 fresh lemons, one whole and one sliced

2 bunches fresh rosemary sprigs, divided

0.5 medium yellow onion, quartered

1 tablespoon extra virgin olive oil

Nutrition

Carbohydrate

7 g
Cholesterol

146 mg
Fiber

3 g
Protein

47 g
Saturated Fat

8 g
Sodium

210 mg
Sugar

0 g
Fat

27 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat oven to 425°F (220°C). (5 minutes)

02

Step

Generously season the chicken cavity with salt and pepper. Prick one lemon 3 times with a knife. Slice the remaining lemon into thin rounds. (5 minutes)

03

Step

Stuff the chicken cavity with 4 rosemary sprigs, the whole pricked lemon, and the quartered onion. (5 minutes)

04

Step

Gently loosen the skin from the chicken breast and legs, being careful not to tear it. Tuck lemon slices and the more tender rosemary sprigs under the skin, distributing them evenly. (10 minutes)

05

Step

Line a 9x13-inch baking dish with the remaining rosemary sprigs to create a fragrant rack for the chicken. Place the stuffed chicken on top of the rosemary rack. (5 minutes)

06

Step

Sprinkle the chicken generously with salt and pepper, then drizzle with olive oil. (2 minutes)

07

Step

Roast in the preheated oven for 30 minutes. Reduce oven temperature to 375°F (190°C) and continue to roast, basting with pan juices every 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C), approximately 1 hour more. (90 minutes)

08

Step

Cover the chicken loosely with foil and let it rest for 15 minutes before carving and serving. This allows the juices to redistribute, ensuring maximum juiciness. (15 minutes)

For an even deeper flavor, consider adding a few cloves of garlic to the chicken cavity along with the lemon, rosemary, and onion.
If the chicken skin starts to brown too quickly, tent it loosely with foil during the last 30 minutes of roasting.
The pan drippings make an excellent base for a flavorful gravy. Simply strain the drippings, skim off the excess fat, and thicken with a cornstarch slurry.
Feel free to add other herbs like thyme or sage to complement the rosemary and lemon flavors.

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Abigale Oreilly

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.