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.