This lemon-roasted whole chicken with fresh rosemary recipe is bursting with zesty flavor and sure to impress your guests or get you engaged in no time.
Preparation Time
10 mins
Cooking Time
1 hr 35 mins
Total Time
1 hr 45 mins
Calories
382 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Place chicken, breast-side down, in a roasting pan; squeeze juice from 1 ½ lemons over chicken.
Step 3
Combine sea salt and black pepper in a small bowl; rub all over chicken.
Step 4
Roll 2 lemons on a cutting board to soften a bit; pierce several times with a fork then place into chicken cavity.
Step 5
Place the roasting pan in the preheated oven and reduce the oven temperature to 350 degrees F (175 degrees C); bake for 20 minutes. Flip chicken using wooden spoons or tongs; continue baking until chicken is no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F (74 degrees C).
Step 6
Rest chicken before serving for 10 minutes. Cut remaining 1 lemon into slices. Transfer chicken to a serving dish; garnish with lemon slices and rosemary sprigs. Pour juices from the roasting pan over chicken to make it super juicy.
