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  • Writer's pictureSophie Zuckerman

Roasted Lemon Rosemary and Garlic Chicken

I find a roasted chicken to be one of the most comforting foods you can eat. It is also impressive enough to serve at a dinner party, and the easiest one-pan dish a gal can whip up!




Serves 4


Ingredients:

  • A 3.75 - 4 lb whole chicken

  • 1 whole head of garlic, cut in half crosswise (yes, the whole thing!)

  • 1 lemon, quartered

  • 6 sprigs of rosemary

  • 1 lb of large carrots, peeled and cut in half crosswise

  • 4 red potatoes, cut into quarters

  • 1 red onion, cut into 8 wedges

  • Kosher salt

  • Pepper


Directions:

  1. Prepping your chicken (you can do this the day before or morning of cooking) - Remove and discard the chicken giblets. Place the chicken in a baking pan or on a large plate. Pat the outside dry and liberty salt and pepper the inside of the chicken cavity and all over the outside. Take 2 cloves out of the garlic bulb you cut and mince, set aside. Place the rest of the garlic bulb and the lemon quarters into the cavity of the chicken. Now, using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide 4 sprigs of rosemary and the minced garlic under the skin. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cover the dish tightly with plastic wrap and refrigerate for 12-24 hours.

  2. When you're ready to cook, preheat the oven to 450 degrees.

  3. Place the chicken onto a sheet pan that is lined with parchment paper.

  4. Toss the carrots, red onion, and potatoes into a large bowl and mix with salt, pepper, 2 chopped sprigs of rosemary, and olive oil. Then place them around the chicken on the sheet pan.


5. Brush the chicken with olive oil and place a meat thermometer into the center of the breast. See where here. Cook until the breast reads 160 degrees.



6. Take the pan out of the oven and set the chicken on a cutting board loosely tented with foil to allow to rest for 15 minutes. Mix the veggies in with the remaining juices on the sheet pan and cover with foil to keep warm. Once the chicken is done resting, carve up your bird. Drain the rest of the juices from carving the chicken over the veggies or toasted crusty bread and enjoy!

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