Best 7 Rosemary Lemon Roast Chicken Recipes

**Rosemary Lemon Roast Chicken: A Burst of Mediterranean Flavors**

Prepare to indulge in a culinary delight that tantalizes your taste buds and fills your kitchen with an enticing aroma. Rosemary Lemon Roast Chicken is a classic dish that combines the perfect balance of savory and citrusy flavors. This recipe offers a step-by-step guide to creating a succulent and flavorful chicken dish that will impress your family and friends.

**Lemon-Herb Marinade:**
The journey to a perfectly roasted chicken begins with a zesty marinade. A blend of fresh rosemary, fragrant lemon zest, minced garlic, and a hint of thyme is whisked together to create a marinade that infuses the chicken with a burst of Mediterranean flavors.

**Roasted Vegetables:**
Accompanying the succulent chicken are a medley of roasted vegetables that add color and texture to the dish. Potatoes, carrots, and onions are tossed in a mixture of olive oil, salt, and pepper and roasted until tender and slightly caramelized.

**Crispy Roasted Chicken:**
The chicken, marinated in the lemon-herb blend, is roasted to perfection in a preheated oven. The skin becomes golden brown and crispy, while the meat remains juicy and tender. The chicken is placed on a bed of roasted vegetables, ensuring that all the flavors meld together beautifully.

**Finishing Touches:**
Once the chicken is roasted to perfection, it is garnished with fresh rosemary sprigs and lemon slices, adding a touch of elegance and freshness. The dish is served hot, allowing the tantalizing aromas to fill the air.

**Serving Suggestions:**
Rosemary Lemon Roast Chicken can be served as a main course, accompanied by a variety of side dishes such as mashed potatoes, roasted vegetables, or a refreshing salad. The flavorful chicken and roasted vegetables can also be enjoyed on their own as a light and satisfying meal.

Here are our top 7 tried and tested recipes!

GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON

Garlic Roast Chicken with Rosemary and Lemon image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Steps:

Preheat oven to 450 degrees F.
Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

ROAST CHICKEN WITH LEMON AND ROSEMARY

Roast Chicken With Lemon and Rosemary image

Make this Roast Chicken With Lemon and Rosemary for a mouth full of flavor with every bite.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 9

Ingredients

2 small onions
2 sprigs fresh rosemary, (each about 4 inches long)
2 small lemons
1 tablespoon rice-wine vinegar
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 whole chicken, (3 to 3 1/2 pounds)
Vegetable-oil cooking spray

Steps:

Thinly slice 1 onion. Strip the needles from the rosemary, and finely chop them; reserve the sprigs. Grate the zest from 1 lemon.
In a small glass or ceramic bowl, combine sliced onion, chopped rosemary, lemon zest, vinegar, mustard, juice from zested lemon, salt, and pepper. Mix well, and set mixture aside.
Cut the remaining onion and lemon in half crosswise. Pierce each end with a small, sharp knife. Insert the reserved rosemary sprigs, like skewers, through the holes in the onion and lemon halves.
Rub the mustard mixture over the outside of the chicken and inside the cavities. Insert a rosemary "skewer"; in the cavity. Put the chicken in a shallow pan, cover, and refrigerate for at least 2 hours or overnight.
Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately hot.
Remove the chicken from the shallow pan, and place over the cooler part of the grill. Cover with aluminum foil, and roast until the juices run clear when the thigh is pierced with a fork and an instant-read thermometer registers 180 degrees when inserted into thickest part of thigh (1 hour and 30 minutes to 1 hour and 45 minutes); turn 3 or 4 times during grilling. Add fresh coals to the fire as necessary to maintain a moderate heat. If using a gas grill, adjust the far burner to medium.
Let the chicken sit 10 minutes. Remove onion and lemon from cavity. Carve, and serve.

JUICY LEMON-ROSEMARY ROAST CHICKEN

Juicy Lemon-Rosemary Roast Chicken image

This lemon-roasted chicken is so juicy and so easy to make! Make sure to get some woody sprigs of rosemary to create a roasting rack. This chicken makes an incredible chicken soup with the leftovers.

Provided by LIANNASR

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 2h

Yield 6

Number Of Ingredients 6

Ingredients

1 (4.5 pound) whole chicken
kosher salt and ground black pepper to taste
2 lemons
2 bunches fresh rosemary sprigs, divided, or more as needed
½ medium onion
1 drizzle olive oil

Steps:

Season the cavity of the chicken with salt and pepper. Prick 1 lemon 3 times with a knife and slice the second lemon into thin slices.
Stuff chicken with 4 rosemary sprigs, whole lemon, and onion. Loosen the skin from the body of the chicken, making sure not to tear. Stuff lemon slices and softer rosemary sprigs under the skin, making sure to get the legs as well.
Line a 9x13-inch baking dish with the remaining rosemary sprigs to make a rack for the chicken. Place stuffed chicken on top, sprinkle generously with salt and pepper, and drizzle with olive oil.
Roast in the preheated oven for 30 minutes. Continue to roast, basting every 15 minutes, until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reaches 165 degrees F (74 degrees C), about 1 hour more. Cover with foil and let rest for 15 minutes before slicing.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 6.8 g, Cholesterol 145.5 mg, Fat 27.1 g, Fiber 3.2 g, Protein 46.8 g, SaturatedFat 7.6 g, Sodium 210.4 mg, Sugar 0.4 g

ROAST CHICKEN WITH ROSEMARY, LEMON, AND HONEY

Roast Chicken with Rosemary, Lemon, and Honey image

Provided by Melia Marden

Categories Chicken Poultry Roast Kid-Friendly High Fiber Dinner Lemon Rosemary Honey Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 8

Ingredients

6 ounces rosemary sprigs (about 2 large or 4 small bunches), divided
2 4-pound chickens
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons honey
2 lemons, 1 halved, 1 sliced into eight 1/4" rounds
1 pound shallots, peeled
Kosher salt and freshly ground black pepper

Steps:

Preheat oven to 375°F. Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.
Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken, rub 1/4 cup lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chickens.
Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 tablespoons oil.
Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425°F and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F and skin is deep golden and crispy, about 10 minutes longer.
Spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan.

ROAST CHICKEN WITH LEMON AND ROSEMARY

Roast Chicken With Lemon and Rosemary image

This is from Emeril Lagasse. I changed the recipe around a bit. The sauce is absolutely wonderful, and the chicken has lots of flavor. I served this with Recipe #72501.

Provided by Chill

Categories Whole Chicken

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 1/2-4 lbs chicken, I used a 7lb
1 1/2 tablespoons kosher salt
2 teaspoons cracked pepper
1 lemon, halved (I used 2)
2 bay leaves
6 garlic cloves, roughly chopped
4 sprigs rosemary, roughly chopped, plus 1 tbsp for gravy (I used approx 4 tbsp total)
2 tablespoons olive oil
2 tablespoons butter, at room temperature
1 cup chicken stock
2 tablespoons roasted garlic (throw a head in the oven while cooking chicken, to roast)
1 cup dry white wine

Steps:

Emeril's directions were preheat oven to 500 degrees F and cook for 40-50 minutes, but I preheated the oven to 350 and cooked for approx 2 1/2 hours.
So, here's the directions.
Season the chicken inside and out with salt and pepper. Squeeze the lemon halves over the chicken and place the rinds inside the chicken. Place the bay leaves inside the chicken as well.
In a small bowl combine the garlic, rosemary, olive oil and butter. Rub the chicken with the blend and place in a roasting pan.
Roast until the chicken breast registers around 180-185 degree. Remove chicken saving juices (not fat).
Place roast pan over high heat adding stock, roasted garlic, wine and rosemary to the juices. Bring to a boil and reduce gravy by half, until somewhat thick. Serve with chicken and enjoy.

Nutrition Facts : Calories 721.3, Fat 49.8, SaturatedFat 15.2, Cholesterol 198.2, Sodium 2917.7, Carbohydrate 10.1, Fiber 1.7, Sugar 1.6, Protein 47.5

ROAST CHICKEN WITH LEMON, HONEY AND ROSEMARY

Roast Chicken With Lemon, Honey and Rosemary image

Make and share this Roast Chicken With Lemon, Honey and Rosemary recipe from Food.com.

Provided by Wendys Kitchen

Categories Whole Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces rosemary sprigs, divided (about 2 large or 4 small bunches)
2 whole chickens
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons honey
2 lemons, 1 halved, 1 sliced into eight 1/4-inch rounds
1 lb shallot, peeled
kosher salt & freshly ground black pepper

Steps:

Preheat oven to 375°F Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.
Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken, rub 1/4 cup lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chickens.
Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 tablespoons oil.
Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425°F and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F and skin is deep golden and crispy, about 10 minutes longer.
Spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan.

Nutrition Facts : Calories 1242.1, Fat 90.4, SaturatedFat 23.5, Cholesterol 325.1, Sodium 320.5, Carbohydrate 26.9, Fiber 4.6, Sugar 6.5, Protein 79.4

BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY

Butterflied Roast Chicken with Lemon and Rosemary image

Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.

Provided by foodelicious

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil, or as needed
1 (3 pound) whole chicken, backbone removed
kosher salt and ground black pepper to taste
1 lemon, sliced into rounds
4 sprigs fresh rosemary
½ cup white wine

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 2.6 g, Cholesterol 113.5 mg, Fat 11.8 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.2 g

Tips:

Use fresh rosemary and lemon: Fresh herbs and citrus zest add a burst of flavor to the chicken. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary, but the flavor won't be as intense.

Don't overcrowd the pan: If you're cooking multiple chicken breasts, make sure there's enough space between them so that they can cook evenly. Overcrowding the pan will prevent the chicken from browning properly.

Roast the chicken until it reaches an internal temperature of 165 degrees Fahrenheit: This is the safe internal temperature for cooked chicken. You can check the temperature using a meat thermometer inserted into the thickest part of the chicken breast.

Let the chicken rest before carving: Letting the chicken rest for a few minutes before carving allows the juices to redistribute, resulting in more tender and flavorful meat.

Conclusion:

Rosemary lemon roast chicken is a classic dish that is easy to make and always a crowd-pleaser. The combination of rosemary, lemon, and garlic creates a flavorful crust on the chicken, while the inside remains moist and tender. This dish is perfect for a weeknight meal or a special occasion dinner.