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A beautifully roasted whole chicken with crispy golden skin, fresh rosemary sprigs, charred lemon halves, and roasted onions in a black cast-iron skillet, styled on a rustic wooden table with warm holiday lighting.

Roast Chicken with Rosemary & Lemon

This Roast Chicken with Rosemary & Lemon is crispy, juicy, and full of rich flavor. Roasted with fresh rosemary, thyme, caramelized lemons, garlic, and onions, this comforting dish delivers golden skin, tender meat, and a rustic, cozy aroma. Perfect for weeknight dinners, holidays, or any time you want a simple, impressive meal.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 15 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 410 kcal

Equipment

  • Cast-iron skillet or roasting pan
  • Meat Thermometer
  • small mixing bowl
  • Basting brush
  • cutting board
  • sharp knife
  • Kitchen twine optional

Ingredients
  

  • 1 whole chicken 4–5 lbs
  • 2 lemons halved
  • 6 garlic cloves smashed
  • 3-4 fresh rosemary sprigs
  • 1 tablespoon fresh thyme leaves
  • 4 tablespoons butter softened
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 large onion quartered
  • carrots or potatoes for roasting Optional

Instructions
 

  • Preheat the oven to 425°F. Pat the chicken dry completely to help the skin brown and crisp.
  • Stuff the cavity with lemon halves, onion wedges, garlic cloves, and a full rosemary sprig. This infuses the chicken with fresh herb and citrus flavor from the inside out.
  • In a small bowl, mix the softened butter, olive oil, salt, pepper, paprika, and thyme leaves.
  • Slide some underneath the skin for extra moisture and rub the rest generously over the entire chicken. This helps create that deep, glossy caramelization.
  • Place the chicken in a cast-iron skillet, breast-side up. Scatter the remaining lemon halves, onion pieces, garlic, and rosemary sprigs around the chicken—this is what gives your final result that rustic, farmhouse look.
  • Roast for 1 hour to 1 hour 20 minutes, or until the temperature reaches 165°F in the thickest part of the thigh.
  • Let the chicken rest for 10–15 minutes. Spoon the herb-infused pan juices over the top before serving for extra shine and flavor.

Notes

Nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Serving: 6ozCalories: 410kcalCarbohydrates: 3gProtein: 42gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 145mgSodium: 480mgPotassium: 410mgFiber: 1gSugar: 1gVitamin A: 320IUVitamin C: 10mgCalcium: 35mgIron: 1.7mg
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