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Lemon Rosemary Roasted Chicken is a meal that I personally think is lip-smacking good! Not only are the flavors amazing but the chicken is tender and juicy. And, if you have leftovers, you can simply reheat them, or make open-faced sandwiches.
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This recipe for Lemon Rosemary Roasted Chicken includes a delightful lemony gravy made from the drippings. It is delicious drizzled over the chicken as well as vegetables such as mashed potatoes, roasted carrots, and peppers, or cooked asparagus.
NOTE: Whenever I work with homemade broth, I use a broth separator to separate the broth from the liquid fat. It’s a quick and easy method.
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Tasty Lemons
Let’s talk about lemons for a minute. As you know, lemons can be the star player in a recipe or they can simply add a hint of extra flavor. Along with this recipe for Lemon Rosemary Roasted Chicken, you may enjoy some of our other favorite lemon recipes listed below:
- Lemon Butter Chicken Skewers
- Lemon Poppy Seed Muffins
- White Wine and Lemon Risotto
- Lemon Bread Pudding
- Lemon Meringue Pie
- Coconut Lemon Crisps
- Lemon Blueberry Chia Pudding
- Strawberry Lemonade Popsicles
- Slushy Lemonade Pineapple Party Punch
- Fruity Lemonade
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What Can I Do With a Whole Raw Chicken?
In addition to the previously mentioned lemon recipes, you may be interested in this post titled: What to do with a Whole, Raw Chicken: To Get the Most Out of Your Money. As you know, saving money is especially important in today’s economy.
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You may be interested to learn that you can make this yummy main dish either in the oven or a roaster oven. Personally, I like using a roaster, but either cooking method is fine.
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I don’t know about you but my favorite part of roasted chicken are the legs and thighs. That’s probably because I like dark meat a little better than chicken breast.
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Remember to serve Lemon Rosemary Roasted Chicken with delicious homemade lemony gravy!
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How to Make Lemon Rosemary Roasted Chicken
A delicious and flavorful roasted chicken recipe and one that's naturally gluten-free.
Ingredients
- 1 (6 to 7-pound) whole chicken
- 1 small yellow onion
- 1 Tablespoon olive oil, divided
- 1 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 2 lemons
- 1.5 cups chicken broth
- 2-1/2 teaspoons, dried rosemary, or 2 (4-inch) springs of fresh rosemary, chopped, divided
- 2 teaspoons butter, softened
- 1/2 teaspoon ground sage
- 1 teaspoon cornstarch, or more depending on how thick you want your gravy)
Instructions
- Preheat oven or roaster to 350 degrees F. Rinse chicken inside and out; pat dry with paper towels. Peel and cut onion (cut fairly thick slices); place slices in bottom of roasting pan.
- Rub chicken with olive oil; season with 1/2 teaspoon salt and pepper. Place chicken on top of onion slices.
- Rinse one of the lemons with cool water and pierce in several places with fork; place inside chicken's cavity. Mix 2 teaspoons rosemary and butter. Carefully loosen skin on breast; gently smooth butter mixture under the skin. Tie legs with kitchen twine, if desired.
- Cook for 1.5 hours, or until internal temperature reaches 170 degrees F. and chicken is golden brown. Baste with pan drippings every 30 minutes.
- Transfer chicken to cutting board; lightly cover with foil and let rest.
- To make the gravy, pour pan drippings into a broth separator and remove fat. Pour drippings into a saucepan. Squeeze 1 teaspoon juice from the second lemon, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon rosemary, and sage. Combine cornstarch and just enough water to make a slurry; gradually add to the saucepan. Simmer over medium-high heat (stirring constantly) until gravy thickens. (Repeat if you want thicker gravy)
- Carve chicken and serve with gravy.
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I hope you and your family enjoy this recipe for Lemon Rosemary Roasted Chicken as much as my family does!
Enjoy!
More great ideas:
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