Roasted Chicken Lemon Rosemary (Printable)

Flavorful roasted chicken enhanced with lemon, rosemary, garlic, and optional roasted vegetables.

# What You'll Need:

→ Chicken

01 - 1 whole chicken, about 7.7 lbs, giblets removed
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper

→ Aromatics & Herbs

05 - 1 lemon, halved
06 - 4 sprigs fresh rosemary
07 - 4 cloves garlic, smashed
08 - 1 small onion, quartered

→ Vegetables (optional)

09 - 3 carrots, cut into large chunks
10 - 2 celery stalks, cut into large pieces
11 - 1 cup baby potatoes, halved

# How-to Steps:

01 - Preheat oven to 425°F.
02 - Pat chicken dry with paper towels. Rub olive oil all over, including under skin. Season inside and out with salt and black pepper.
03 - Fill cavity with lemon halves, rosemary sprigs, smashed garlic cloves, and onion quarters.
04 - If desired, scatter carrots, celery, and potatoes around chicken in roasting pan.
05 - Tie chicken legs together with kitchen twine and tuck wing tips under body.
06 - Roast on center rack for 1 hour 15 minutes or until juices run clear and internal temperature reaches 165°F in thickest thigh part.
07 - Allow chicken to rest for 10 minutes before carving. Serve with roasted vegetables and pan juices.

# Expert Pointers:

01 -
  • That burnished, crackling skin that shatters between your teeth while the meat stays impossibly juicy
  • The pan juices become liquid gold for drizzling, made from pure flavor you built yourself
  • It looks impressive enough for guests but honest enough for a Tuesday night when you need comfort
02 -
  • Pat that chicken completely dry before it goes in. Moisture is what stops the skin from crisping, and crispy skin is what separates a good roasted chicken from one people will be talking about days later.
  • Temperature is everything. An instant-read thermometer is the best investment you can make in better chicken. No more guessing, no more overcooked breasts and undercooked thighs.
03 -
  • The pan drippings are liquid gold - never waste them. If you want a quick sauce, just whisk in a splash of white wine or chicken broth into that hot pan and scrape up all the browned bits. That's called deglazing and it's how restaurants make magic.
  • Room temperature chicken cooks more evenly than cold chicken, so take it out of the fridge 20 to 30 minutes before it goes in the oven. This single habit eliminates so many overcooked breasts and undercooked thighs.

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