It’s so easy to roast a chicken in the oven and this recipe for moist and juicy Lemon Rosemary Roasted Chicken served with roasted vegetables is one you’ll love. It’s a flavorful one-pot meal!…..Lemon Rosemary Roasted Chicken is the one of the first things I ever learned to cook.
When EJ married me, I thought I was a good cook. I was very good at opening cans of cream of mushroom soup and pouring the entire contents over chicken breasts and although I hesitate to let you in on this embarrassing secret, I also put it on fish. I know. My head is hanging in shame – cream of mushroom soup and fish do not go well together, trust me!
I was also quite good at opening boxes of macaroni and powdered cheese. Yes, that was dinner back then.
I actually felt pretty good about my cooking skills 26 years ago so when EJ’s mother’s asked me to make a Thanksgiving turkey that first year of our marriage, without thinking I told her I’d love to!
Immediately, I knew I’d bit off more than I could chew. I’d never baked a turkey, ever!
Before the big day, I spent hours researching how to cook a turkey and when Thanksgiving morning finally arrived, I donned my apron and set to work. It was a hand-wringing morning filled with periodic peeks into the oven to make sure the turkey was cooking as it should.
As I recall, it turned out pretty good. At least no one got sick, which was my biggest fear. I’d like to think my turkeys have come a long way since that time and I’m fairly confident they taste better now.
That first turkey started me on my journey of real cooking. To take up the challenge to cook something that in my mind was so difficult, inspired me to try other recipes that were intimidating to me. As with many things, I have my mother-in-law to thank for it.
After the turkey, the very next meal I learned how to cook was roasted chicken. I love the taste of roasted chickens and there are few aromas that can top a chicken roasting in the oven. The look of appreciation on my family’s faces when they walk through the door and notice something wonderful cooking in the oven is absolutely priceless and I wouldn’t trade that look for the world!
When I roast a chicken, I stuff the cavity of the chicken with whole garlic cloves, springs of rosemary and lemons that I’ve cut into quarters. I place the chicken on a large baking pan surrounded by cut vegetables. My favorite vegetables to roast with the chicken are broccoli, carrots, potatoes and onions, but use any vegetables you like. The vegetables roasting along with the chicken gives them a magnificent flavor plus a one-pan meal also makes for easy clean up too!
To begin, I scatter chopped broccoli, baby carrots, thickly sliced onions and chunks of potatoes around a large baking pan. Drizzle a little olive oil over the top and sprinkle a pinch of salt and a dash of pepper. Mix it well using your hands.
To prepare the chicken, slit the plastic wrapping around your chicken and drain out all of the juices. Remove the bag of giblets from the inside cavity. Rinse the chicken inside and out and dry thoroughly with paper towels and place the chicken on a plate.
Generously sprinkle the inside cavity of the chicken with salt and pepper, then stuff it with the quartered lemons and a handful of fresh rosemary. Place the chicken on top of the bed of vegetables already in the pan.
Melt a stick of butter and pour it over the top of the chicken and over all the vegetables. Finally, sprinkle additional salt and pepper over the top of the chicken and place it in the oven to bake for about an hour and a half.Moist, juicy and fall-apart tender, this easy roasted chicken is so full of flavor. The subtle tang of lemon and the hint of rosemary are perfect. Serve with the roasted vegetables, maybe a side of rice and a salad and you’ve got a perfect meal. If you have any chicken leftover, it would be delicious in these Chicken and Spinach Enchiladas.
If you’re interested in a good wine to serve with roasted chicken, I would suggest a Pinot Noir.
Lemon Rosemary Roasted Chicken
- 1 5-6 pound chicken rinsed and patted dry
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 cloves garlic
- 2 whole lemons quartered
- 4 teaspoons sprigs Rosemary (if using dried rosemary use 1 1/2 teaspoons)
- 2 cups baby carrots
- 2 cups cut broccoli
- 2 cups sliced or diced potatoes
- 1 yellow onion thickly sliced
- 1/4 cup olive oil
- 8 tablespoons butter melted, 1 stick
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out.
- Place 1 teaspoon of the salt and 1/4 teaspoon of the pepper inside the chicken.
- Stuff the cavity of the chicken with the garlic, lemons and rosemary.
- Place the carrots, broccoli, potatoes and onions in a roasting pan. Drizzle the olive oil over the vegetables and sprinkle a pinch of salt and pepper over the top and mix with your hands.
- Spread evenly around the bottom of the roasting pan and place the chicken on top.
- Pour the melted butter over the chicken and the vegatables. Add the remaining salt and pepper to the top of the chicken.
- Bake for 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.
- Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
- Slice the chicken and serve with the vegetables.
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