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–+ servings
Lemon Rosemary Chicken on a platter with lemon slices, herbs, and utensils nearby.
Kaeleigh Pugliese

Lemon Rosemary Roasted Chicken

5 from 1 vote
This Lemon Rosemary Roasted Chicken is an absolutely delicious dinner option with flavors that soak into the chicken and its crispy golden skin.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 465
Ingredients Equipment Method Nutrition Video Notes

Equipment

Ingredients  

  • 4-5 pound whole chicken
  • ½ cup butter
  • ⅓ cup dry white wine
  • ¼ cup lemon juice
  • 3 cloves garlic, minced
  • 3 tablespoons fresh rosemary, chopped
  • 1 tablespoon lemon zest
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  1. Preheat oven to 425°F. Remove any giblets or neck pieces from the cavity of your chicken, then pat it dry all over with paper towels.
  2. In a small saucepan, melt the butter then add the white cooking wine, lemon juice, garlic, rosemary, lemon zest, salt, and pepper.
  3. Place the chicken in a dutch oven. Pour half of the mixture over it, rubbing it evenly over the skin.
  4. Roast uncovered for 30 minutes, then lower the oven to 375 and baste with the remaining butter mixture.
  5. Continue roasting for 1 hour, or until the internal temperature reaches 165°F in the thickest part of the thigh, basting with the juices in the dutch oven occasionally.
  6. Remove from oven and let rest for 10–15 minutes before carving.
  7. Spoon pan juices over the sliced chicken and serve warm.

Video

Nutrition

Calories: 465kcalCarbohydrates: 2gProtein: 27gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 150mgSodium: 612mgPotassium: 315mgFiber: 0.4gSugar: 0.5gVitamin A: 707IUVitamin C: 8mgCalcium: 31mgIron: 1mg

Notes

  • Bring chicken to room temperature: Let it sit out for 30 minutes before roasting for even cooking.
  • Dry the skin well: Moisture prevents crisping, pat dry with paper towels before seasoning.
  • Baste often: Brushing the chicken with the lemon-butter mixture midway through roasting keeps it juicy and flavorful.
  • Check internal temperature: Use a meat thermometer, 165°F in the thigh is perfect for doneness.
  • Rest before carving: Let the chicken rest for 10–15 minutes to keep the juices inside.
  • Add veggies: Roast carrots, onions, or potatoes in the same pan to soak up the drippings.
  • Make a pan sauce: After roasting, simmer the drippings with a splash of wine or broth for a simple gravy.
  • Flavor twist: Add thyme or oregano for an herbier profile, or a pinch of chili flakes for mild heat.

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