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.
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
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.
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.
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.
Remember to serve Lemon Rosemary Roasted Chicken with delicious homemade lemony gravy!
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.
I hope you and your family enjoy this recipe for Lemon Rosemary Roasted Chicken as much as my family does!
Enjoy!
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