Savory roast chicken is one of the hallmarks of an old-fashioned Sunday dinner. Rosemary, thyme, and lemon are what make this chicken so deliciously satisfying with every bite, and it naturally lends itself to a keto lifestyle. You won’t just be serving chicken. You’ll be serving up warm, cozy family memories!
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What Is Lemon-Rosemary Roast Chicken?
Lemon-Rosemary Roast Chicken is a whole chicken that is brushed with lemon butter, seasoned with rosemary and thyme, and cooked in an oven. Our version also uses lemon rind in the cavity to produce more flavorful meat.
Roasting is a dry heat cooking method. Typically, large cuts of meat or root vegetables are roasted, as they have a solid structure that allows them to sustain high temperatures without drying out or burning. When foods are roasted, they are usually cooked in a shallow pan without a lid. Often these foods contain an outer layer of fat that liquifies during the cooking process, producing juices which can be basted over the food to enhance flavor.
What is the Secret to a Perfect Roast Chicken?
The big secret to roasting a chicken to perfection is the oven temperature.
We begin by roasting it at a high temperature of 450 F for about 20 minutes. It crisps up the skin and locks in those delicious juices. Essentially, this is like searing a roast before slow cooking it.
But cooking a chicken at that temperature for much longer will burn the outside without cooking the inside. It’s important to bring that oven temperature down once the skin is crisp. Taking it down to 375 F will allow the inside to cook evenly. You’ll want to roast for about 20 minutes per pound of chicken.
Is It Important to Baste the Chicken?
It depends on whether the chicken’s appearance is important to you. Basting gives the chicken more color, whereas leaving it alone will not.
Basting isn’t necessary, but basting gives the skin a beautiful golden color that makes everyone’s mouths water. I like to baste the chicken with its own juices every twenty to thirty minutes. If there isn’t enough juice to use for basting, you can use chicken broth or melted butter instead.
Another way to get gorgeous color on your chicken is to place the chicken in an oven bag before roasting. Most oven bags are only oven safe up to 400 F, so it’s important to follow the cooking instructions on the oven bag packaging. Also, when placing it in the oven, ensure that the bag doesn’t touch the top or sides of the oven or it will melt. Keep in mind that the bag will inflate/expand as the chicken cooks.
What Can I Do With My Leftovers?
After your roast chicken meal, be sure to save the bones to Make Your Own Chicken Stock. It’s easy to do and can be frozen until you’re ready to use it.
You can use your freshly made chicken stock and leftover meat to make a batch of classic Chicken Soup with Dumplings. It, too, can be frozen if you make too much to eat.
If you’re not a soup fan, follow my recipe for Turkey Tetrazzini, but substitute chicken for the turkey. You won’t believe you’re eating leftovers once you taste that creamy pasta!
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Directions
- First, preheat your oven to 450 F.
Next, prep your chicken for cooking. Place it in a colander and give it a good rinse with cold water, inside and out. Look for and remove any feathers that may remain (usually around the wings). Pat dry.
Most whole chickens have a small bag of giblets tucked in the cavity or under the neck flap. Make sure you remove this. It isn’t a fun surprise to find at carving time!
- Lay the chicken in a roasting pan, breast-side up. It is best if there is space all the way around the chicken to allow for even cooking. If this doesn’t happen, it’s nothing to lose sleep over. There just may be some parts that are a little more well-done than others.
Mix the thyme, rosemary, salt, and pepper in a small bowl. Rub this mixture all over the chicken, inside and out.
- In another small bowl, mix together melted butter and lemon juice. Brush over the outside of the chicken. Place the squeezed lemon halves in the chicken cavity.
- Roast the chicken at 450 F for about 20 minutes. Then, and this is VERY IMPORTANT, reduce the temperature to 375 F. Roast the chicken at 375 for 20 minutes per pound.
- The chicken is done when a meat thermometer inserted into the thickest part of the breast (not touching the bone) reads 165 degrees. If you cut into the thickest part, the meat should be opaque and white, and the juices should run clear.
When it is done, remove it from the oven and cover with foil. Let it rest for about ten minutes before slicing to allow the juices to settle.
What Should I Serve With My Roast Chicken?
- Our Creamy Macaroni and Cheese is another classic and it pairs so well with roast chicken
- If you need something easy, 5 Minute Caprese Salad is just the ticket
- Gram’s German Potato Salad will tantalize your taste buds with its tangy taste
Lemon-Rosemary Roast Chicken
Course: All Recipes, Chicken, Main DishesDifficulty: Easy8
servings10
minutes1
hour30
minutes1
hour40
minutesRosemary, thyme, and lemon make this roast chicken deliciously satisfying!
Ingredients
1 whole roasting chicken
1 teaspoon thyme
1 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons melted butter
The juice of 1 lemon (save squeezed halves)
Directions
- Preheat oven to 450 F.
- Remove the giblets and any remaining feathers from the chicken. Rinse under cold water; pat dry.
- Lay chicken, breast-side up, in a roasting pan. Set aside.
- In a small bowl, combine thyme, rosemary, salt, and pepper. Rub seasonings over chicken, inside and out.
- Combine melted butter and lemon juice. Brush mixture over outside of chicken.
- Place reserved lemon halves inside cavity.
- Roast at 450 F for 20 minutes.
- Reduce oven temperature to 375 F. Roast at 375 for 20 minutes per pound.
- Remove from oven and cover with foil. Allow chicken to rest for 10 minutes before carving.
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