Roasted Lemon Rosemary Chicken
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.
Servings: 4
Calories: 780kcal
Ingredients
- 1 whole organic chicken, 4-5 pounds, wing tips removed
- 1 medium lemon, cut into 8 wedges
- 3 to 4 rosemary sprigs or 1 tablespoon dried rosemary
- 4 cloves garlic
- 4 tablespoons butter
- 2 tablespoons vegetable oil
- Sea salt and freshly ground black pepper, to taste
- 1 cup chicken stock
- 0.5 cup wine, for deglazing
Instructions
- 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. Season the cavity and skin with salt and pepper, then truss the bird.
- Roast: 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.
- Finish: Transfer the chicken to a platter. Pour off excess fat from the pan, deglaze with wine, and add chicken stock. Scrape the bottom of the pan, reduce by half, and pour the sauce over the chicken to serve.
Video
Cooking Tips for Roasted Lemon Rosemary Chicken
- Season Generously: Season the cavity well and use fresh rosemary for the most aromatic results. Don’t skimp on salt and pepper on the outside for a beautifully crispy skin.
- Prevent Sticking: Move the chicken carefully in the pan after the first 10 minutes to prevent sticking. This keeps the skin intact for better presentation.
- Baste Regularly: Baste with pan juices every 15 minutes for a moist, flavorful chicken. A turkey baster makes this easier, but a large spoon works too.
- Avoid Smoke: To prevent a smoky kitchen, ensure your oven is clean and choose a pan that fits the chicken snugly without too much space around it.
- Sauce Depth: Deglaze with wine and reduce the sauce for a rich, flavorful pan gravy that complements the roasted chicken.
- Rest Before Carving: Let the chicken rest for 10-15 minutes after cooking to lock in the juices for tender, juicy slices.
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