Rosemary Lemon Chicken

  • Average Rating: (0 / 5)
  • Serves: 4
  • Prep Time: 20m
  • Cook Time: 1:30 h
  • Ready In: 1:50 h

A simple roast chicken that is easy and tasty.


  • 1 Whole Chicken
  • 1 Cup Lemon Juice
  • 4 Sprigs Fresh Rosemary
  • 4 Sprigs Fresh Thyme
  • Kosher Salt
  • 1/4 Cup Olive Oil
  • 5 Cloves Garlic
  • Fresh Black Pepper
  • 2 Large Onions


Step 1

Preheat oven to 415F.

Step 2

Butterfly the chicken by cutting the back bone and then spread the wings. This will allow the lemon and herbs to be absorbed into the chicken. Set aside.

Step 3

Slice the onions and lay them in a roasting pan that will be big enough to hold the chicken. Lay the chicken on top of the onions, skin side up.

Step 4

Put the herbs under the skin, in between thigh and legs, under the chicken etc. Crush the garlic and spread it on the chicken, stuff under the skin. Rub the olive oil on the skin.

Step 5

Pour the lemon juice into the pan and on the chicken. Add a little water if necessary. Pour kosher salt and pepper on the skin. Put chicken in the oven and roast. A 2 Pound chicken should be ready in less than 1 hour. Monitor the skin to avoid burning, use a thermometer to measure readiness.

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