Flavorful Lemon Rosemary Roasted Chicken with Crispy Skin
A simple and delicious roasted chicken recipe featuring bright lemon and fresh rosemary, delivering perfectly crispy skin and juicy meat. Ideal for easy weeknight dinners or cozy family meals.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- Whole chicken (3 to 4 pounds / 1.3 to 1.8 kg), preferably organic or free-range
- 1 lemon, zested and quartered
- 3 to 4 fresh rosemary sprigs
- 4 to 5 garlic cloves, smashed
- 3 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Optional: 1/2 teaspoon smoked paprika
Instructions
- Preheat your oven to 425°F (220°C).
- Remove any giblets from the chicken cavity and pat the chicken dry with paper towels.
- Stuff the chicken cavity with lemon quarters, rosemary sprigs, and smashed garlic cloves.
- Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body.
- In a small bowl, combine olive oil, lemon zest, salt, black pepper, and smoked paprika if using. Rub this mixture all over the chicken, coating the skin thoroughly.
- Place the chicken breast side up on a roasting rack inside your pan or skillet.
- Roast the chicken for 50 to 60 minutes, basting halfway through with pan juices.
- Check for doneness by ensuring the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching bone, or pierce the thigh to check that juices run clear.
- Remove the chicken from the oven and tent loosely with foil. Let it rest for 10 to 15 minutes before carving.
- Carve the chicken and spoon some pan juices over the top. Garnish with extra rosemary or lemon slices if desired.
Notes
Pat the chicken very dry before seasoning to ensure crispy skin. Roast at high temperature (425°F) and use a rack to allow air circulation. Baste sparingly with pan juices to keep meat moist without soggy skin. Let the chicken rest after roasting to lock in juices. Broil for 2-3 minutes at the end if skin needs extra crispiness. Room temperature chicken roasts more evenly; remove from fridge 20-30 minutes before cooking.
Nutrition
- Serving Size: Approximately 1/4 to
- Calories: 350
- Sugar: 0.5
- Sodium: 600
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 35
Keywords: roasted chicken, lemon rosemary chicken, crispy chicken skin, easy dinner, weeknight meal, roasted chicken recipe, gluten-free chicken