Lemon Rosemary Roasted Whole Chicken

Name: Lemon Rosemary Roasted Whole Chicken
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 2 h 20 min
Yield: 4 servings
Ingredients: 6 large shallots; 1 3-5 pound whole chicken; 4 whole sprigs fresh Rosemary; 1 lemon; 1 head garlic; salt; black pepper; 4 tablespoons unsalted butter

User Reviews

5.0

45 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Resting Time
1 hr
Total Time
2 hrs 20 mins
Servings
4 servings
Calories
616 kcal
Course
Main Course
Cuisine
American

Lemon Rosemary Roasted Whole Chicken

Xia Schmidt

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This Lemon Rosemary Roasted Whole Chicken has the best crispy, buttery skin and juicy meat cooked over shallots for an easy chicken dinner prepared in one pan.

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Ingredients

Servings

6 large shallots cut in quarters
1 3-5 pound whole chicken giblets removed and discarded
4 whole sprigs fresh Rosemary plus 1 tablespoon finely chopped
1 lemon halved
1 head garlic halved
salt to taste
black pepper to taste
4 tablespoons unsalted butter softened

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Instructions

Place the chicken at room temperature for about 45 minutes.
Preheat the oven to 400˚F. Place the shallots in a 10-inch cast iron skillet or oven safe baking dish. Set aside.
To prep the chicken, pat it dry with paper towels. Place the whole rosemary sprigs, lemon and garlic in the cavity, then tie the legs together with kitchen twine and tuck the wing tips back. Season generously with salt and pepper all over the surface of the chicken. Sprinkle with the remaining chopped rosemary.
Place the chicken on top of the shallots in the pan, then rub the butter all over the exposed surface.
Roast for about 60 to 75 minutes, or until the internal temperature taken in the thickest part of the thigh is 165˚F.
Rest the chicken for 15 minutes before carving and serving. Serve with caramelized shallot from the bottom of the pan.

Equipments used:

Notes

*Nutrition is for a 4 lb whole chicken.
Storage: Store leftovers in an airtight container in the fridge up to 3-4 days. You can shred the chicken from the bone first or as is. To reheat, place the chicken in a preheated oven for 10-15 minutes until heated. You can also reheat in an air-fryer for about 7-8 minutes.
Remove chicken from the fridge ahead of time. Allowing the chicken to sit at room temperature for about 30 minutes before roasting will ensure even cooking and allow you to distribute the butter on top better.
Save those shallots! The caramelized shallots might just be my favorite part of this recipe, so make sure to enjoy them with the chicken after eating.
Make gravy from the drippings. The drippings you get from the roasting process are amazing as is to spoon over the chicken. But you can also make a quick pan gravy by placing the skillet on the stove top and whisking in ¼ cup flour and 1 cup chicken stock. Then cook until it has thickened to your liking.
Let the chicken rest. Allow the chicken to rest to redistribute the juices for the most tender results. Once the chicken is removed from the oven, use foil for tenting it for about 15 minutes

Nutrition Information

Show Details

Calories 616kcal (31%) Carbohydrates 12g (4%) Protein 42g (84%) Fat 44g (68%) Saturated Fat 17g (85%) Polyunsaturated Fat 8g Monounsaturated Fat 17g Trans Fat 1g Cholesterol 193mg (64%) Sodium 306mg (13%) Potassium 615mg (18%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 693IU (14%) Vitamin C 23mg (26%) Calcium 65mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 616 kcal

% Daily Value*

Calories	616kcal	31%
Carbohydrates	12g	4%
Protein	42g	84%
Fat	44g	68%
Saturated Fat	17g	85%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	17g	85%
Trans Fat	1g	50%
Cholesterol	193mg	64%
Sodium	306mg	13%
Potassium	615mg	13%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	693IU	14%
Vitamin C	23mg	26%
Calcium	65mg	7%
Iron	3mg	17%