Rosemary Lemon Roasted Whole Chicken
This recipe takes a long time to cook but only takes about 15 minutes to prep. It’s a sentimental recipe because I made this dinner 7 years ago on the night I met my fiancé for the first time. Long story short, he came into the restaurant I worked at with his girlfriend and they were talking about Thanksgiving. They were hosting it and were scared to make a turkey. I told them it’s so easy and I literally made one that night for dinner, but with chicken. Fast forward to Thanksgiving, and I made their turkey for them. They ended up breaking up and we started dating shortly after that. This meal does not disappoint, and clearly wins everyone over! I love to make this dinner because it’s delicious and simple. I hope you enjoy!
INGREDIENTS
1 Whole pasture raised chicken
1 Bag of small potatoes of choice
1 Whole onion of choice
7-8 Carrots of choice
5-6 Garlic cloves
Fresh rosemary
1 Whole lemon
4-5 Tbsp butter
Olive oil
Salt n pepper
Garlic powder
Dried rosemary
INSTRUCTIONS
Preheat oven to 350°F
Place whole chicken in an extra large seasoned cast iron or large 9x13 oven roasting pan. Roughly chop potatoes, carrots, and onions to desired size. I like to leave mine a little big. Place chopped items into a large bowl. Season with olive oil, salt n pepper, garlic powder, and dried rosemary. Mix and coat all the veggies. Add contents from bowl to the pan around the chicken. Drizzle olive oil over chicken and add garlic powder, salt, and dried rosemary. Squeeze lemon juice from half of lemon all over. Add full garlic cloves. Place rosemary sprigs on chicken and throughout the veggies. Slice remaining half of lemon and place lemon slices on the chicken. Add butter slabs to the top of the chicken and vegetables, be sure to tuck it into the wings and other crevices. Place in oven and cook for about 2-2 1/2 hours - about 20 minutes per pound. Cook chicken until the internal temperature is 165°F. Baste the chicken once or twice while it’s cooking. Before serving, taste a small piece of chicken and vegetables to ensure it is salted enough. If it needs more, add some but be sure to do so in small quantities. Serve and enjoy!