May 20, 2010

Rosemary, Lemon and Garlic Roasted Chicken

This smells insanely amazing while it is cooking. My daughter was playing outside while the chicken was roasting in the oven and her neighbor friend came up to my back door just to tell me how good it smelled. Oh yeah, and it's tasty, too!


  • 1 3 to 4 pound whole chicken
  • 1 tbsp rosemary
  • 1/2 lemon, juiced
  • 1 tsp garlic powder
  • 4 cloves garlic, smashed
  • Sea salt, to taste
  • Pepper, to taste
  • 1 tbsp olive oil

  • Preheat oven to 375 degrees.
  • Rinse chicken in water and pat dry with paper towels.
  • Spread olive oil all over chicken with your hands.
  • Season with rosemary, lemon, garlic powder, salt and pepper.
  • Place juiced lemon half inside cavity of chicken along with garlic cloves.
  • Place chicken breast side up on rack in a tinfoil lined baking sheet.
  • Cook for 20 minutes per pound of chicken. After the first 30 to 60 minutes (depending on when the juices start to release) of roasting, baste the chicken every 30 minutes. I cooked my chicken for a total of 1 hour and 30 minutes.
  • Allow chicken to sit for at least 15 minutes before carving.
  • Enjoy!

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