Roast Chicken With Lemon And Rosemary

This Roast Chicken with Lemon and Rosemary is perfect for Sunday roast or for a special lunch or dinner during the holiday season. I used to wonder why anyone would make a roast chicken at home when you can easily buy a rotisserie chicken that’s so affordable. That was until I actually tried making my own. The truth is homemade roast chicken is so much more fresh and flavourful than store bought and it is actually very easy to prepare. This delicious whole baked chicken is tender and juicy on the inside while keeping the skin crispy on the outside. We all know the crispy skin is the best part! Pair your roast chicken with these Crispy Roast Potatoes with Rosemary!

Why you’ll love this recipe…

Easy to prepare. Not a lot of hands-on time. Juicy and tender chicken every time! Bursting with flavour.

INGREDIENTS

One thing I love about this roast chicken recipe is that I don’t need to buy lots of different fresh herbs that you’ll never use up. It’s simply made with ingredients I almost always have on hand. The only fresh herb I insist on is rosemary. The rest can be dried - in fact, that’s the only way I make it! Here’s what you’ll need to make this roast chicken (full measurements listed in the recipe card below)…

Whole Chicken Unsalted Butter Garlic Powder Dried Oregano Dried Thyme Lemon Fresh Rosemary Olive Oil Paprika Salt + Pepper

HOW LONG TO COOK A WHOLE CHICKEN FOR?

There isn’t a hard and fast cooking time when it comes to whole chickens as it can vary depending on how large your chicken is as well as your oven. As a guide, once you’ve done the initial 10 minute roast at 200c / 390F, you’ll need to add 25 minutes for every 500g / 1 lbs at a temperature of 180C / 350F. So for a 1.5kg / 3.3 lbs chicken, you’ll cook for 75 minutes at 180C / 350F after the initial 10 minute roast. Of course this is a guide and you’ll need to ensure the chicken is cooked through before serving. I love using my meat thermometer to confirm the chicken is ready. Simply cook the chicken until it registers an internal temperature of 75C / 165F. If you don’t have a meat thermometer, you can use a skewer to pierce the thickest part of thigh and ensure that the juices run clear.

HOW TO MAKE ROAST CHICKEN WITH LEMON AND ROSEMARY

Remove chicken from the fridge 30 minutes before roasting it and leave on the counter to bring to room temperature. Preheat the oven to 200C / 390F. Mix together melted butter, ½ lemon, oregano, 1 teaspoon garlic powder and thyme in a small bowl. Place the chicken in a roasting pan with a rack inside. Use a dessert spoon to gently seperate the skin from the meat of the chicken breast. Prop chicken upright and pour the lemon butter evenly under the skin between the breasts.

Fill chicken cavity with lemon quarters (including the ones you used for the butter) and rosemary, then tie the legs of the chicken together at the ankle with kitchen string and tuck the wings under the chicken.

Lay the chicken down on the roasting pan, breast side up, and drizzle with olive oil, then season with paprika, remaining garlic powder, salt and pepper.

Roast the chicken, breast side up, for 10 minutes on 200C / 390F. Turn the oven down to 180C / 350F and roast, basting with the pan juices every 20 minutes or so for an additional hour and 15 minutes until the chicken is golden brown and cooked through. To check if the chicken is done, simply use a meat thermometer to ensure the internal temperature is 75C / 165F or use a skewer to pierce the thickest part of thigh and the juices should run clear.

Remove the chicken from the oven, carefully move to a large plate and leave to rest, uncovered, for 15 minutes. Carve the chicken and serve!

HOW LONG DOES ROAST CHICKEN NEED TO REST?

Be sure to transfer your roast chicken onto a plate and let it to rest for 15 minutes uncovered before carving. This allows the juices to redistribute, and I find that when you cover the chicken to rest the chicken ends up sweating and the skin becomes less crispy!

WHAT TO SERVE ROAST CHICKEN WITH?

A classic roast chicken goes perfectly with roast vegetables. If you’re looking for something special, here’s a few of my favourite side dishes:

Greek Lemon Potatoes Glass Potatoes Roasted Carrots with Feta and Dukkah Crispy Brussels Sprouts with Bacon Roasted Lemon Parmesan Asparagus Cabbage and Crunchy Noodle Salad Pumpkin, Spinach & Feta Salad

HAVE LEFTOVER CHICKEN? USE IT IN THESE RECIPES…

Chicken and Veggie Lunchbox Pasta Salad from Kidgredients Creamy Chicken Gnocchi from Sprinkles and Sprouts Smoked Ranch Chicken Salad from Mad Creations

TIPS FOR MAKING ROAST CHICKEN

I always buy an organic chicken. I’m certainly not someone who buys everything organic but there’s certain things I think are worth the splurge and this is one of them. On sale at our local supermarket I can get a whole chicken for around $10 which is pretty affordable. If you want to try some different herbs in the lemon butter go for it. I always have thyme and oregano on hand and I find that they aren’t too overpowering, but you could use some chopped fresh or dried rosemary, sage or parsley. If you find the skin on top of the chicken is drying out too quickly, simply baste with pan juices. I recommend doing this about every 20 minutes anyway, but if you need to do it sooner go for it. Keep the chicken carcass once you’re done and make this Chicken Bone Broth from Sustainable Cooks. I make mine in the slow cooker and use it to make soups and stews! Don’t feel like doing another thing? Freeze your carcass and do it when you feel like it!

If you’ve made this Roast Chicken with Lemon and Rosemary I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.