Tuesday, January 18, 2011

Lemon Rosemary Roasted Chicken

Why did the chicken cross the road? To be basted in the most delicious lemon rosemary butter and roasted to a golden perfection. In all honesty though, I dream of a world where chickens can cross the road without their motives being questioned.

So, all chicken jokes aside, this is one tasty and easy way to prepare a whole chicken. The leftovers are GREAT in a salad, pasta, or just picking off bits and pieces early in the morning before you even get out of your pajamas. Of course...I wouldn't know anything about that ;)

So start off with an unassuming lemon. 

Now zest it.
Don't be shy now....zest the entire thing. Then chop it in half for juicing later.

Now, melt up 1 stick of regular salted butter.

 Now rustle up a bunch of fresh rosemary
 Mince it up :) Or if you don't have fresh Rosemary, just use the bottled dried kind. It will work fine.
 Now...stir the lemon zest, minced rosemary (roughly 3 tablespoons worth), 1/2 teaspoon salt, 2 tablespoons lemon juice squeezed from the zested lemon, and 1 teaspoon honey into the melted butter. Simmer on low heat while you prepare the chicken.

Now, lets just look past the fact that I am using a turkey roasting bag. Penny pinching, or better yet, CHEAP Jill kept around the box of oven bags left over from Thanksgiving. No need to toss a perfectly good cooking bag ya know ;)

Now, get yourself an onion, quarter it, then split it up like so:

Now half a few carrots.

In a casserole dish or large baking dish, assemble the onions then the carrots in the oven bag.

Now, salt the inside cavity of the chicken then nestle the bird on top of the bed of veggies. Get him all comfortable and ready for his rubdown.

Now, pour the butter mixture all over the chicken. Rub it in everywhere, top, bottom, sides, wings, drumsticks, get the picture?

Place the chicken in the middle rack of the oven (preheated to 350). Now, the rule of thumb is roast the chicken 20 minutes for every pound the bird is. After the chicken has transformed into a crispy, golden, herbalicioush perfection let it sit for at LEAST 10 minutes before cutting into it. That allows the juices to infuse and will guarantee juicy perfection.


1 whole young chicken
zest of 1 lemon
2 tablespoons lemon juice
1 stick of butter melted
3 tablespoons minced rosemary
1/2 teaspoon salt
1 teaspoon honey
1 onion quartered and separated
roughly 5 carrots halved

Melt butter on medium heat in a medium saucepan. Stir in lemon zest, lemon juice, rosemary, salt, and honey. Lower heat and simmer while preparing the chicken. Rinse chicken and pat dry. Place onions inside of an oven cooking bag then place the carrots on top of the onions. Salt the inside cavity of the bird well then place it on top of the vegetables. Pour butter mixture over the chicken and rub everywhere to ensure bird is well buttered. Tie up oven bag and place in a preheated oven to 350. Roast the chicken 20 minutes for each pound. Remove from oven and let sit 10 minutes before opening bag or serving.


  1. wow look @ those legs, those thighs, those.. well ill stop there and just say that looks amazing!!

  2. YUMMMM, I'm so impressed with your finished product pic; the chicken is lovely and browned & all your garnishments & veggies surrounding it make me want to make this TOMORROW! yummmm! ~Shar

  3. I followed the recipe except I added to the rosemary butter mixture a diced caramelized onion with brown sugar before rubbing on the bird. I also used probly 8 potatoes cut in half lengthwise in addition to the carrots. It looks absolutely beautiful, I never imagined how true to your picture mine would look! it was delicious too!!