Juicy Roasted Chicken with Lemon and Rosemary
A simple homemade roast chicken recipe with fresh lemon and rosemary.
Ingredients
- 1 large whole chicken (about 2-3kg or 5-7lb)
- 1/2 Tbsp salt + a little extra for the top
- 1 medium lemon washed and halved
- 1 tsp dried rosemary
- 1/4-1/2 tsp black pepper (or to your liking)
- olive oil for searing (optional)
Instructions
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Preheat the oven to 375 degrees F.
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Rinse the chicken with cold water, and pat dry with paper towel. Discard the paper towel.
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Separate the skin of the chicken from the meat as much as you can by slipping your hand and fingers underneath the skin across the whole surface of the chicken (primarily the breast, thighs, and legs). Measure the salt into a small bowl, and then rub all of the salt underneath the skin and over all of the meat.
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Stuff the two lemon halves into the cavity of the chicken.
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OPTIONAL: Place your roasting pan or a frying pan over medium-high heat with a bit of olive oil. Sear the chicken (top and bottom) in hot oil until just golden on the surface (this is for extra flavour, but you can skip this step if you prefer. Handle the meat with a meat fork to protect your hands from the heat.
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Sprinkle the surface of the chicken (top and bottom) with a little bit of extra salt, dried rosemary, and pepper, again handling the meat with a fork. Place the chicken into a small roasting pan, add prepared vegetables if desired*, and bake uncovered for 45 minutes to 1 hour (or until a thermometer reads 170-180 degrees F (75-82 degrees C) when inserted into the thigh or leg).
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Carve & serve hot.
Recipe Notes
*TO MAKE ROASTED CHICKEN WITH VEGETABLES:
I like to make my roasted chicken with potatoes and carrots. My favourite way to do this is to peel and chop the vegetables into large chunks, and toss them in a large bowl with a dash of olive oil and a bit of salt and pepper. Stir the veggies to coat with oil and seasoning, and then arrange them around the chicken in your roasting pan. Bake as directed, checking the chicken for the correct temperature, and making sure a knife slides into the vegetables easily.