This Oven Roasted Chicken Recipe with Lemon and Rosemary is easy and versatile. Serve as a dinner main course or debone and use in any of your favorite chicken recipes. Makes great leftovers!
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Ingredients
- 5 Lb Whole Chicken
- 5 Lemons
- Fresh Rosemary
- 1/4 Cup Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Fresh Cracked Pepper
- 1 Tablespoon Chicken Seasoning*, salt free
Instructions
- Preheat oven to 400°F
- Slice 2 lemons and layer evenly on bottom of large roasting pan or baking dish. Drizzle with olive oil and top with fresh rosemary.**
- Remove giblets from inside chicken. Rinse and pat chicken dry with paper towel. Place chicken on top of sliced lemons, breast side up.
- Mix olive oil, juice of 1 lemon, salt, pepper and chicken seasoning. Pour mixture over chicken and rub in to ensure entire chicken is coated. Sprinkle with more salt and pepper.
- Cut remaining 2 lemons into wedges and stuff inside chicken along with more rosemary.
- Roast for 1-1½ hours. Until legs wiggle loosely, juices run clear and/or a thermometer reaches 165° in the thickest part of the thigh.
- *cover chicken with foil towards the end if it begins to get too dark (optional)*
- Slice and serve chicken. Drizzle a bit of the pan drippings over chicken.
Notes
*I use Two Snooty Chefs Herbs de Poulet Oo-La-La seasoning
**A little rosemary goes a long way. Use it sparingly.
**A little rosemary goes a long way. Use it sparingly.
