Rosemary, Lemon, and Garlic Chicken

rosemary-lemon-garlic-chicken
Photo by Steve Giralt
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4.0 stars based on 35 reviews
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 663 calories
    • Fat 50 g
    • Sat Fat 13 g
    • Cholesterol 214 mg
    • Sodium 639 mg
    • Protein 50 g
    • Carbohydrate 0 g
    • Sugar 0 g
    • Fiber 0 g
  • January 2006

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 2teaspoons chopped fresh rosemary, plus one 4-inch sprig
  3. Check 2cloves garlic, finely chopped
  4. Check zest from 1/2 lemon, grated
  5. Check 1 1/2teaspoons kosher salt
  6. Check 1/2teaspoon black pepper
  7. Check 1 lemon, halved
  8. Check 13 1/2- to 4-pound chicken, giblets removed

Directions

  1. Adjust oven rack to lowest position. Heat oven to 450° F. Combine 1 tablespoon of the oil, chopped rosemary, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. 
  2. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the mixture evenly under the skin. Rub the remaining tablespoon of oil over the skin. Sprinkle with 1/2 teaspoon of the remaining salt and 1/2 teaspoon pepper. Place the lemon halves, rosemary sprig, and remaining 1/2 teaspoon salt inside the cavity.
  3. Place a rack in a large ovenproof skillet or small roasting pan. Place the chicken in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
  4. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving.