Rosemary-Lemon Roast Chicken Recipe -
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Rosemary-Lemon Roast Chicken

Recipe by  

"Roast chicken is simply prepared with a garlic, lemon, and rosemary rub before roasting in this wave 2 entree."

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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 30 mins


  1. Rinse chicken; pat dry with paper towels. Combine garlic and rosemary. Rub chicken inside and out with garlic mixture. Halve and juice lemon. Sprinkle 2 tablespoons lemon juice over prepared chicken. Sprinkle chicken with salt. Place the squeezed lemon halves in body cavity.
  2. Skewer neck skin to back. Tie legs to tail; use 100% cotton string; twist wing tips under back. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer in center of inside thigh muscle, making sure bulb does not touch bone. Bake, uncovered, in a 375 degrees F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 185 degrees F and drumsticks move easily in their sockets, brushing occasionally with drippings.
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Reviews More Reviews

Jan 27, 2007

This chicken came out PERFECTLY! I had about a 4 lb chicken and made a couple alterations to the recipe. I mixed the garlic and rosemary with a little melted butter, less than 1 tbs., and rubbed it all over and inside the chicken. I stuffed the inside with a couple onions chopped in half and squeezed lemon juice all over the bird and stuffed the lemons in there as well. I also added some rosemary sprigs inside and out. I cooked it at 350 for 1 hr 40 minutes, occasionally basting it. I added baby carrots, seasoned with salt & pepper, to the roasting pan. The chicken was so moist and juicy, all my friends loved it. Plus, the carrots turned out delicious too. Very good !

Oct 17, 2006

The ultimate keep-it-simple recipe. I made this for dinner last night, paired with a simple sage dressing and white wine gravy. The only tweak I made was to add a little thyme to the rosemary, and I added half of a yellow onion to the inside of the bird. Whenever I roast poultry, I’m sure to keep it covered for the first hour or so of roasting time, this ensures that the meat stays nice and moist. Then I remove the covering for the remaining time to give the skin that nice crispy brownness. Careful about using drippings for gravy if you are generous with the lemon…mine was a little tart, but still yummy. I’ll use this recipe again and again.


13 Ratings

Feb 10, 2007

I doubled the garlic. I used a mortar and pestle to grind the rosemary and garlic (and salt & pepper) with 1 Tbs. olive oil then rubbed under the skin of the chicken as well as the outside; it kept the breast from drying out. I stuffed the inside with a piece of celery, onion, 1/2 lemon and sprig of rosemary. Very tender and juicy.

Sep 23, 2006

Wonderfully flavorful! Very easy! Will make again and again!

May 25, 2007

Delicious yet so simple. I like a stronger flavor so I doubled the rosemary and garlic and made a rub with the salt. It's a big hit in our family!

Oct 01, 2006

Tasty! Next time I'll stuff the chicken with extra garlic cloves and rosemary sprigs.

Jul 29, 2006

I cooked the prepared chicken on the rotisserie and it was absolutely wonderful. I personally don't use much salt, so I omitted it and I think it tasted great without the salt.

Jan 12, 2007

It was great. Very moist and flavorfull. I hate not having spell check!


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  • Calories
  • 494 kcal
  • 25%
  • Carbohydrates
  • 2.4 g
  • < 1%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 34.3 g
  • 53%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 42.5 g
  • 85%
  • Sodium
  • 226 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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