Whole Roasted Chicken with Rosemary and Lemon
A classic Sunday dinner centerpiece. This whole roasted chicken is incredibly juicy and flavorful, infused with fresh rosemary, thyme, garlic, and lemon. Perfect for a family meal with plenty of leftovers.
For 4 servings
Prepare the chicken and aromatics.
Preheat your oven to 425°F (220°C). Remove the chicken from its packaging, take out the giblets, and pat it completely dry with paper towels, inside and out. Let it sit at room temperature for about 20 minutes.
TIPPatting the chicken very dry is the secret to getting that perfectly crispy, golden-brown skin.Season the chicken.
- In a small bowl, mix the olive oil, salt, and black pepper.
- Carefully separate the skin from the breast meat and rub some of the seasoned oil underneath.
- Rub the remaining oil all over the outside of the chicken, covering the legs, wings, and back.
Stuff and truss the chicken.
- Roll the lemon firmly on the counter, then pierce it several times with a fork.
- Slice the top off the head of garlic to expose the cloves.
- Stuff the chicken cavity with the lemon, head of garlic, and half of the rosemary and thyme sprigs.
- Truss the legs together with kitchen twine and tuck the wing tips under the body.
TIPTrussing helps the chicken cook more evenly and keeps the breast meat moist.Roast the chicken.
Place the chicken breast-side up in a roasting pan or large cast-iron skillet. Scatter the remaining herb sprigs around it. Roast for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue roasting for about 60 more minutes.
Check for doneness.
The chicken is done when the juices run clear and a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
Rest the chicken before carving.
Transfer the chicken to a cutting board and let it rest for 15 minutes. This allows the juices to redistribute, ensuring the meat is moist and tender.
TIPDon't skip this step! Carving too early will result in a dry chicken and a puddle of lost juices on your board.Carve and serve.
Carve the chicken into pieces and serve warm. Squeeze the roasted lemon over the meat for extra flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, make a compound butter with minced herbs and garlic and rub it under the skin.
- 2Ensure your chicken is at room temperature before roasting for more even cooking.
- 3Use a meat thermometer for guaranteed perfect results every time.
- 4Save the chicken carcass to make a delicious homemade chicken stock.
- 5If you don't have a roasting rack, you can place the chicken on a bed of thickly sliced onions or carrots to lift it off the pan.
- 6Letting the chicken air-dry in the fridge, uncovered, for a few hours before roasting will result in even crispier skin.
Adapt it for your goals.
Quick
For a faster cooking time, use chicken pieces like thighs and drumsticks instead of a whole bird. Adjust baking time to 35-45 minutes.
healthyHealthy
To reduce fat and calories, remove the skin from your portion before eating. The meat will still be juicy and flavorful from the aromatics.
low carbLow carb
This recipe is naturally low-carb. Serve with non-starchy roasted vegetables like broccoli, cauliflower, or asparagus instead of potatoes.
kid friendlyKid friendly
Use less black pepper and stuff the chicken with a milder aromatic like an orange instead of a lemon for a slightly sweeter flavor.
Why this is on our healthy list.
High-Quality Protein
Chicken is an excellent source of lean protein, crucial for building and maintaining muscle mass, supporting bone health, and keeping you full.
Rich in B Vitamins
Contains essential B vitamins like niacin (B3) and pyridoxine (B6), which help the body convert food into energy and support brain health.
Source of Selenium
Provides selenium, a powerful antioxidant that helps protect cells from damage and supports thyroid function and the immune system.
Frequently asked questions
Yes, roasted chicken is a great source of lean protein, which is essential for muscle growth and repair. To make it healthier, you can remove the skin after cooking to reduce the saturated fat content.