Easy & Oh So Pretty Dinner: Rosemary Lemon Roasted Chicken



Sometimes I become so inundated with the cooking process, that I forget to translate it to my other passion: writing. That’s pretty much what happened the first five times I tackled (not literally, thank g-d) roasting a chicken.  Well that, and a few times I was far too busy stuffing my face to write anything down.

Luckily, this recipe is so easy, and such a go-to, that it is forever lingering at my fingertips.

First, let’s get to the meat of it:

The main issue that I find people have with dealing with whole, or large cuts of meat, is that they are either completely intimidated and grossed out aesthetically, or they think the bigger the cut of meat, the harder the recipe. Rather, cuts like roasted lamb leg, brisket, or whole roasted chicken (ahem) often only use a few bold ingredients, combined with long cooking times, making a super easy, albeit visually extravagant, dinner. When having to choose an entree for a dinner party or easy a busy Sunday night, I always gravitate towards the long cook time, minimalistic recipes, as dealing with a plethora of ingredients and a crunching clock always feels like a guaranteed kitchen nightmare.

The chaos that is my life:


Rosemary, Lemon Roasted Chicken with Veggies (green beans, carrots, onions, and mashed potatoes!)


1 Whole Chicken
3 Lemons
1 Large White Onion
Baby Carrots
Fresh Rosemary
Olive Oil
1 Head of Garlic

[Rather than grueling over side dishes, you can always just cook veggies by throwing them in with the chicken later in the cooking process. That way, the chicken becomes a one dish meal! If you’re going that route, throw the veggies (potatoes, carrots, onions, whatever you’d like) in about 30-40 minutes before the chicken is done, to prevent mushy vegetables]

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Preheat oven to 450 degrees Fahrenheit.

Rinse entire chicken, and cover with salt and pepper (Per usual, I used red pepper)

Chop onions into big chunks, they will shrink from being in the oven for so long! Open and peel garlic cloves, no need to chop. Slice lemon into 4 pieces.

Using a large tray with walls, lay washed baby carrots, onions, and lemon on the bottom as a sort of bench for the chicken. Bench? Table? Support system? You get it.

[Veggie PS: If you’re using a large chicken (over 4 lbs) it may be wise to cook your veggies separately, as they are likely to overcook. If dealing w a godzilla sized chicken, you can still throw veggies in for flavor, but you may need to  make a separate batch for eating. If you’re not using vegetables, you may want to use a rack to ensure the chicken cooks evenly.]


Cover the chicken with olive oil, salt, pepper, and lots of rosemary!!!! Stuff cavity with lemon chunks, whole garlic cloves, and rosemary – I usually throw the stems in there for fragrance! Don’t forget the bottom of the chicken, too.

Lift the skin where plausible (breast areas typically) and place garlic and rosemary in between the skin and breast meat. Lots of garlic, rosemary, lemon… don’t be shy!


For roasting, I use the high heat method that yields super crispy amazing skin! Cook at 450 degrees for 15 minutes, and then turn the oven down to 350 degrees and roast for 20 minutes per pound.


I was just excited for an excuse to use my meat thermometer.


Occupy your cook time by making yummy green beans..


Or taking pictures of the newest addition to your family, Pepper the puppy, who is also waiting for dinner to be served…


And before you know it…


Dinner is served!



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