Lemon Rosemary Roasted Chicken – a delicious recipe with chicken, lemon, onion, garlic, apple, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Thaw and rinse chicken inside and out. Pat completely dry with paper towel. Fill cavity of chicken with chunks of lemon, onion, apple, and garlic. Slide rosemary sprigs into middle of filling. Optional: Rub outside of chicken with oil or butter and sprinkle with lemon pepper or chicken seasoning mix.
2
Place chicken on V-rack in roasting pan. Cook for 30 minutes at 450 degrees. Pour chicken broth over top of chicken and let run into pan. Add more chunks of fillings into bottom of pan if desired. Turn oven down to 350 degrees and continue cooking until temp of bird reaches 180, about another hour. Baste with liquid from pan every 15 minutes. Let chicken rest for 10 minutes before carving.
354
kcal
Calories
8
g
Fat
6
g
Carbs
63
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 to 6 pound whole roasting chicken, 1/2 lemon, 1/2 small onion, 4 cloves garlic, and more.
Yes, Lemon Rosemary Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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