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[intro]Rosemary Citrus Roast Chicken is bursting with the flavors of lemon, orange, and rosemary. This roast chicken is slowly roasted to become a nice and juicy. This is the lemon rosemary roast chicken you want to serve to your family.[/intro]
Rosemary Lemon Roasted Chicken
I love lemon chicken. I also love rosemary. So when you put lemon and rosemary together for a rosemary lemon roasted chicken it makes for one amazing dinner.
When I was married, the ex would only allow me to cook one meal for him. That meal was Thanksgiving dinner. I would try to make him the perfect meal.
It was my only chance to be a wife to him in a way. So that turkey had to be good. So this rosemary lemon roasted chicken was inspired by when I was allowed to make Thanksgiving for my ex.
There was this citrus rosemary salt turkey that I found on the Food Network page. Of course, I would change a few things with the recipe. That would be the base I used to make that Thanksgiving turkey.
Rosemary Citrus Roast Chicken
Flash forward to today. Now that I am single I do not make that citrus turkey anymore. Truthfully, it has been years since I have made that turkey.
So I have modified what I did for that turkey to a rosemary lemon roasted chicken. I also do not make the rosemary salt for this rosemary roast chicken. I now use a lemon olive oil instead.
Rosemary Chicken Roasted
This lemon rosemary roast chicken has the basics of what I do for the turkey. However, it is scaled down for a roasted chicken. Trust me this roasted chicken with rosemary and lemon is fabulous.
Roast Chicken Tips
- Make sure the roasting pan is large enough for the lemon roasted chicken. Yes, you would be surprised how many use too small of a roasting pan for the chickens.
- Kitchen shears are very useful for trimming that excess fat from the chicken’s cavity.
- An instant-read thermometer is the best way to tell when a chicken is fully cooked. It the most accurate method.
- Seasoning the chicken ahead of time is good because it allows the flavors penetrate the chicken.
- 1 whole roasting chicken (5-6lbs)
- 2 whole lemons
- 1 whole orange (small)
- 1 clove garlic
- 2 TB lemon olive oil
- 4 whole baby carrots
- 1 whole onion (small)
- 1/4 tsp dried rosemary
- 2 sprigs fresh rosemary
- Preheat your oven to 375F
- After you have washed the chicken and removed the bag of giblets, pat the chicken dry and place it into a roasting pan.
- With one lemon, cut it in half, and rub the entire chicken down with the lemon halves.
- Drizzle on the lemon olive oil onto the chicken. Massage the oil onto the chicken.
- Sprinkle on the dried rosemary over the chicken.
- Cut the other lemon in half, and the orange into fourths.
- Put the lemon and orange sections into the cavity of the chicken.
- Next, add the garlic clove, and baby carrots.
- Quarter the onion, then place the onion into the cavity as well.
- Finally, put the rosemary sprigs into the cavity.
- Cover the chicken with foil and place it in the oven.
- Roast the chicken for about 2 hours
- Remove the foil, and let the chicken continue roasting for another 1/2 hour
- Remove the chicken from the oven and let it rest for about 30 minutes
- Remove the "stuffing" from the cavity and slice up the chicken and ENJOY!
Amount Per Serving: Calories: 0
I am Deanna Samaan, a phlebotomist by day and a blogger at night! Born in Pittsburgh, rebuilt my life in Cleveland, found my true self in Orlando. No matter where I am at, food always seduces me! Let your taste buds be seduced too!