Oven Roasted Chicken Recipe with Lemon and Rosemary

This Oven Roasted Chicken Recipe with Lemon and Rosemary is easy and versatile. Serve as a dinner main course or debone and use in any of your favorite chicken recipes. Makes great leftovers!



  • 5 Lb Whole Chicken
  • 5 Lemons
  • Fresh Rosemary
  • 1/4 Cup Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Fresh Cracked Pepper
  • 1 Tablespoon Chicken Seasoning*, salt free


  1. Preheat oven to 400°F
  2. Slice 2 lemons and layer evenly on bottom of large roasting pan or baking dish. Drizzle with olive oil and top with fresh rosemary.**
  3. Remove giblets from inside chicken. Rinse and pat chicken dry with paper towel. Place chicken on top of sliced lemons, breast side up.
  4. Mix olive oil, juice of 1 lemon, salt, pepper and chicken seasoning. Pour mixture over chicken and rub in to ensure entire chicken is coated. Sprinkle with more salt and pepper.
  5. Cut remaining 2 lemons into wedges and stuff inside chicken along with more rosemary.
  6. Roast for 1-1½ hours. Until legs wiggle loosely, juices run clear and/or a thermometer reaches 165° in the thickest part of the thigh.
  7. *cover chicken with foil towards the end if it begins to get too dark (optional)*
  8. Slice and serve chicken. Drizzle a bit of the pan drippings over chicken.


*I use Two Snooty Chefs Herbs de Poulet Oo-La-La seasoning
**A little rosemary goes a long way. Use it sparingly.