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!




wonkywonderful.com


It’s hard to know what to do or say when someone is hurting or going through difficult times. I’m not good at emotional stuff so I tend to act instead. Bringing loved ones a comforting meal is a great way to show your love and support.
I’m joining a group of bloggers to show support for our fellow food blogger, Ashley at Centercut Cook.
Ashley’s husband, Ryan was diagnosed with Stage 4 colon cancer at 29 years old. This was right after Ashley learned that she was pregnant with their first child. Devastating.
Then after Miles was born the unimaginable happened. He had a seizure and and after numerous tests Miles was diagnosed with a rare disease called Primary Hyperoxaluria (type 1) and will need a life-saving liver and kidney transplant. How can a young family deal with so much?
They are so strong and positive. It is amazing.
There is a way we can help and show our support. Through a fundraising effort to help cover the insurmountable medical costs incurred by cancer treatments and organ transplants.





Ingredients

  • 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

Instructions

  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.

Notes

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