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31 Chicken Recipes that Are Winter Winners | Oven Roasted Chicken with Lemon Rosemary Garlic Butter

Try one of these 31 chicken dinner ideas for an easy and delicious comfort food recipe every day of the month. This perfectly tender and juicy whole oven-roasted chicken gets brushed with a fresh lemon rosemary garlic butter and stuffed with aromatics for extra flavor. It's perfect for Sunday dinner, but easy enough for a weeknight!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 6
Calories: 427 kcal
Course: Main Course
Cuisine: American

Ingredients

  • one 4-5 pound chicken , at room temperature, giblets and neck removed from cavity
  • 2 onions , quartered
  • 1 head of garlic , cut in half plus 3 garlic cloves minced
  • 3 lemons , 2 cut in half and remaining half sliced into thin slices
  • 4 tablespoons unsalted butter* , softened
  • 2 teaspoons grated lemon zest
  • 2 fresh rosemary sprigs plus 1 sprig minced
  • kosher salt and freshly ground pepper
  • ½ cup white wine

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F and position a rack in the lower third of the oven. Mix the butter with minced rosemary, 3 cloves of minced garlic, lemon zest, salt and pepper.
  2. Pat the chicken dry and rub half of the butter, garlic and lemon zest mixture under the skin and the rest over the chicken and season with salt and pepper. Generously season cavity of chicken with salt and pepper and stuff with lemon half, ½ head of garlic, 2-3 quarters of onion and 2 rosemary sprigs. Truss legs with cooking twine and tuck wings under bird.
  3. Place chicken in a roasting pan breast-side-up with the remaining onion, garlic, lemons and herbs. Add ½ cup of white wine.
  4. Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up and baste again. Add ½ cup of water if wine has evaporated. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155°F to 160°F and juices are running clear.
  5. Transfer the bird to a cutting board and tent with foil. Remove aromatics and vegetables from the cavity, carve the chicken and serve.

Notes

  • *Use real butter (not margarine) for this recipe.

Nutrition Information

Calories 427kcal (21%) Carbohydrates 9g (3%) Protein 28g (56%) Fat 30g (46%) Saturated Fat 11g (55%) Cholesterol 129mg (43%) Sodium 106mg (4%) Potassium 417mg (12%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 458IU (9%) Vitamin C 35mg (39%) Calcium 42mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 427

% Daily Value*

Calories 427kcal 21%
Carbohydrates 9g 3%
Protein 28g 56%
Fat 30g 46%
Saturated Fat 11g 55%
Cholesterol 129mg 43%
Sodium 106mg 4%
Potassium 417mg 9%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 458IU 9%
Vitamin C 35mg 39%
Calcium 42mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.