This roasted lemon rosemary chicken is delicately infused with fresh lemon, rosemary, and garlic for a flavorful, aromatic meal. The oven roasting brings out a savory, smoky taste perfect for a special dinner or family meal.
Prep: Place oven rack on the second level from the bottom and preheat oven to 450°F.
Prepare the Chicken: Remove fat from the tail and neck ends, and discard the giblets (reserve livers if desired). Stuff the cavity with lemon wedges, rosemary, garlic, and half the butter. the cavity and skin with salt and pepper, then truss the bird.
: Place the chicken breast-side up in a roasting pan with remaining butter and oil. Roast for 50-60 minutes, basting every 15 minutes. After the first 10 minutes, move the chicken slightly to prevent sticking.
: Transfer the chicken to a platter. Pour off excess fat from the pan, with wine, and add chicken stock. Scrape the bottom of the pan, reduce by half, and pour the sauce over the chicken to serve.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
