Lemon Rosemary Roasted Whole Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Resting Time
1 hr
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Total Time
2 hrs 20 mins
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Servings
4 servings
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Calories
616 kcal
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Course
Main Course
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Cuisine
American
Lemon Rosemary Roasted Whole Chicken
Description
Lemon Rosemary Roasted Whole Chicken features a whole bird flavored inside and out with sprigs of rosemary, halved lemon, and garlic. The chicken is set over quartered shallots in an oven-safe skillet, allowing the shallots to caramelize during roasting and adding depth to the dish. Butter is spread over the skin to create a golden, slightly crisp finish. Cooking at 400˚F for about an hour until the thigh registers 165˚F results in juicy meat with herbal and citrus accents.
The cooking method melds aromatic herbs with rich butter and sweet shallots, producing an appealing mix of tender chicken flesh and soft, flavorful vegetables. The roasting pan drippings can be utilized to make a pan gravy, enhancing the meal.
Resting the chicken for 15 minutes before carving redistributes juices for moistness. The caramelized shallots serve as a great accompaniment. This roast is well suited for a wholesome family dinner and pairs nicely with simple sides like roasted vegetables or salad.
Leftover chicken can be stored refrigerated for 3 to 4 days and reheated in the oven or air fryer. Removing the chicken from the fridge 30 minutes before cooking helps achieve even roasting and easier butter application.
Ingredients
- 6 shallot cut in quarters, large
- 1 3-5 pound chicken giblets removed and discarded, whole
- 4 whole sprigs rosemary plus 1 tablespoon finely chopped, fresh
- 1 lemon halved
- 1 garlic halved, head
- salt to taste
- black pepper to taste
- 4 tablespoons butter softened, unsalted
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.
Notes
- Let the chicken come to room temperature before roasting to ensure even cooking.
- Save and serve the caramelized shallots from the pan; they add a sweet, soft accompaniment to the roast chicken.
- Use the pan drippings to make a quick gravy by whisking in flour and chicken stock over medium heat.
- Rest the chicken under foil for 15 minutes after roasting to redistribute juices for tender meat.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a preheated oven or air fryer.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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