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Lemon, Garlic, and Rosemary Whole Roast Chicken

This is the BEST roast chicken recipe EVER! It's cooked in a dutch oven, ensuring crispy skin and juicy meat, and BURSTING with fresh flavor from tons of lemon, rosemary, and garlic. It's easy to make with only six ingredients, and ever single part of each ingredient is used, so there is no waste.

5 from 26 reviews

This is the BEST roast chicken recipe EVER! It’s cooked in a dutch oven, ensuring crispy skin and juicy meat, and BURSTING with fresh flavor from tons of lemon, rosemary, and garlic. It’s easy to make with only six ingredients, and ever single part of each ingredient is used, so there is no waste.

Scale

Ingredients

Instructions

  1. Preheat oven to 475.
  2. Melt butter in small bowl; add minced garlic, chopped rosemary, the zest of the lemons, and salt and pepper to taste. Set aside.
  3. Thickly slice the onions and place in bottom of enameled cast iron dutch oven. Reserve the end scraps.
  4. Prepare chicken by removing giblets from cavity, rinsing off, and patting dry (or not, whatever you prefer).
  5. Liberally season the cavity with salt and pepper.
  6. Cut the lemons in half; reserve juice and save rinds.
  7. The butter mixture will have hardened slightly by now. Using your hands, slather the mixture liberally over every part of the chicken and under the breast skin (being careful not to tear the skin). Place in dutch oven on top of sliced onions.
  8. Stuff the cavity with the lemon rinds, onion scraps, remaining garlic, and rosemary sprig/stems.
  9. Tie the legs of the chicken together tightly using kitchen twine.
  10. Pour reserved lemon juice over the chicken.
  11. Roast chicken for 15 minutes at 475, then reduce heat to 350 and cook for approximately 20 minutes per pound, or until internal temperature reaches 165 degrees (about 1.5 hours for a 4.5 lb. chicken). If you want to, baste the chicken approximately halfway through cooking process. (Note-You should cook the chicken uncovered in the dutch oven, but if it starts to burn on top and the internal temperature is not high enough yet, you can place the lid on ajar to avoid direct heat and prevent further burning.)

Notes

Place sliced onions in bottom of large slow cooker. Prepare chicken as directed above. Cover and cook on low for 8-9 hours or high for 4-5, until the chicken is falling off the bone. (this method will not make crispy skin, but will still be delicious!)

I do my best to provide accurate nutrition information for my recipes, but I am not a nutritionist. The provided nutrition information is my best estimate. It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition

Keywords: Roast chicken, whole roast chicken, whole chicken