Lemon Rosemary Roast Chicken

Tender, juicy Lemon Rosemary Roast Chicken roasted with fresh vegetables for an easy all-in-one meal packed with bright citrus flavor and savory rosemary goodness.

Course Chicken, Main Course, Poultry

Cuisine American, Southern

Keyword easy-roast-chicken, lemon-rosemary-roast-chicken, roast-chicken-recipes

Prep Time 10

Cook Time 1 30

Resting time 20

Total Time 2

Servings servings

Calories 289kcal

Ingredients

1 6 lb whole roasting chicken pat dry
1 tsp garlic salt or table salt
1 tsp freshly cracked black pepper
4 Tbsp butter melted
1 large lemon cut into 4 wedges
1 large onion cut into wedges
3 sprigs fresh rosemary
3 garlic cloves, peeled
1 16 oz package baby carrots
4 medium potatoes 1/2 inch slices
2 ribs celery cut into 3 inch pieces

Instructions

Preheat oven to 425°F. Spray a large 2 inch deep baking pan with cooking spray.
Brush chicken inside and out with butter. Season with salt and black pepper.
Stuff the cavity of the chicken with lemon, 1/2 onion, garlic cloves and 2 sprigs of rosemary. Tie chicken legs with cooking twine and tuck wings under.
Arrange vegetables in pan. Center chicken on top. Season any vegetables not covered by the chicken with additional salt and pepper.
Place pan into the oven, baking for one hour. Check top for browning and lay foil loosely on top, if needed.
Continue to bake for an additional 30 minutes or the chicken reaches an internal temperature of 165°F with an instant read thermometer inserted into the thickest part of the chicken. Check also that the juices run clear from thigh and leg portions.
Let chicken rest loosely tented with foil for 20 minutes then carve and serve.

Notes

Vegetables - As reflected in the recipe, I use a mix of classic root vegetables for this dish. You can adapt the vegetables using your favorite vegetables to complement the roast chicken. Parsnips, rutabagas and sweet vidalia onion works well. Consider the veggies you choose to use and adjust the cooking time as needed. .
Garlic Salt - I prefer garlic salt to season the chicken, but plain table salt or kosher salt will also work along with granulated garlic or garlic powder.
Chicken Twine - You don't have to have culinary training to tie the legs of a chicken. I use a figure 8 formation, wrapping the kitchen twine around the legs and then tying the two ends together into a firm knot. It's important to tuck the wings under the chicken to prevent the tips from burning while the lemon rosemary chicken roasts.
Rosemary Sprigs - Sprigs of rosemary pair beautifully with lemon giving the chicken an earthy flavor. You could use fresh thyme, basil, tarragon, oregano or parsley instead.
Butter - You can use salted butter or unsalted butter. You could also replace butter with olive oil.

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