ESBS: Lemon & Rosemary Roasted Chicken

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…aka the most delicious, moistest (if that’s a word), most flavorful chicken in all the land. This chicken had more flavor than even the BEST store bought rotisserie chicken. I’m not playin’ either friends, this chicken is what legends are made of.


I know, it just looks like a normal roasted chicken, but trust me on this, it’s goooood (said in my best Jim Carrey inpression). As delicious as this chicken is, it’s almost impossible to get a “sexy” photo of it. Some food photographs really well, like this cheesecake or these chick peas, however, some food doesn’t, like this chicken and this beef stroganoff. But don’t let the photo fool you, this chicken is JAM PACKED with the most incredible flavor you’ve ever had in a roast chicken.


The key to this award winning (one day?) chicken’s moistness and lemony zing is the murky, gross looking gravy the bird sits in. I realize it may not look pretty, but I photographed it for a reason. For one, this is what the gravy is supposed to look like, so don’t worry! To get a thicker, browner gravy (like the kind you use on your Thanksgiving turkey) you need to mix it with flour. Secondly, that is NOT discard! Don’t think that because the chicken is done, you need to get rid of the gravy. In addition to basting the chicken ever 20 or so minutes while it roasts, you need to baste it when it’s done too and let the chicken absorb the gravy while it cools down. Plus, for added moisture & flavor, pour a little of the gravy onto the sliced pieces of chicken breast!

What You’ll Need:

  • 1 5-6 pound roasting chicken
  • 2 lemons, 1 sliced and 1 juiced
  • 2 cloves of garlic, crushed
  • 2 tablespoons of butter, softened
  • 2-3 tablespoons of rosemary
  • Dashes of salt and peper

How to Make It:

  • Preheat oven to 425 degrees. Remove giblets from chicken and thoroughly rinse. Place on slightly greased roasting pan.
  • Liberally salt and pepper inside of chicken. Place 1 whole lemon, 1/2 rosemary and 2 garlic cloves into the cavity of the chicken (where the gross giblets were hiding).

  • Rub outside of chicken with the butter. Sprinkle with salt and pepper and remaining rosemary. Using the juice of 1/2 lemon, spritz the top of the chicken. Be sure to spritz a little into the cavity. Use the remaining second half of the lemon as garnish on the roasting pan (this will give the gravy a  bit of a citrus flavor).

  • Roast for 1 1/2 – 2 hours, being sure to check on the chicken every 20 minutes or so to baste with the gravy.

  • To ensure chicken is completed, gently slice into the breast. If the juices run clear, it is finished. If the juices are still pink/red, let roast a bit longer.
  • Let chicken cool in juices for about 10 befores before you slice. Serve with an additional spritz of lemon juice & fresh rosemary for garnish!

I served this beast alongside my watermelon & feta summer salad & low fat mashed potatoes!

I wish I would have taken pictures of the chicken all fancy like on a serving platter, but we kinda just DOVE right in. As in, as soon as E walked in the door I gave him the knife and said “carve er’ up!”

One day we’ll get classy, one day.

Nutrition information per 4 ounce slice: 180 calories, 8 grams of fat, 25 grams of protein and 0 grams of carbohydrates.

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Comments

  1. Monday, August 1st, 2011
    Roasted chicken is such a good go to dish with such delicious flavorings.
  2. Posted by Jill on
    Monday, August 1st, 2011
    Yum! I love a good roasted chicken. The lemon, butter and rosemary sounds like a great addition to it.
  3. Posted by RavieNomNoms on
    Monday, August 1st, 2011
    That is one perfect looking chicken! I will take a kickin' wing please! ;-)
  4. Posted by Carolyn on
    Monday, August 1st, 2011
    That is one gorgeous bird, Claire!  I love roast chicken.  Great work!
  5. Posted by Pegauslegend24 on
    Monday, August 1st, 2011
    I have never seen a more gorgeous salivating induced photo! WOW~
  6. Monday, August 1st, 2011
    Yum! perfect flavour combo :)
  7. Posted by Maris Callahan on
    Monday, August 1st, 2011
    Looks fantastic!
  8. Posted by Julianna on
    Tuesday, August 2nd, 2011
    MMM. Buzz!
  9. Posted by Lindsey@Lindselicious on
    Tuesday, August 2nd, 2011
    Girl this chicken looks good!  I love the lemon rosemary seasonings too. 
  10. Posted by Ann on
    Tuesday, August 2nd, 2011
    Congratulations on an amazing chicken!  I never cooked chickens up-side down until my mother in law did it (she's not a cook, but this was genius).  We make them pretty similar, except I use olive oil and extra salt.  Buzzed your SEXY chicken!
  11. Posted by Kristi Rimkus on
    Tuesday, August 2nd, 2011
    I have to say you did a good job photographing this chicken to it's best ability. The color is amazing! Add rosemary to chicken and you can't go wrong! :)
  12. Posted by Kira on
    Tuesday, August 2nd, 2011
    This looks delicious but I am a terrible cook and nowhere near prepared to cook an entire chicken! Eek!!
  13. Posted by The Culinary Lens on
    Tuesday, August 2nd, 2011
    Loving this. I know roasting with lemon and rosemary works really well so I can imagine how delicious this can be. 
    You are right some foods just photograph better
  14. Posted by Briarrose on
    Tuesday, August 2nd, 2011
    It turned out beautifully.  Gorgeous color.
  15. Posted by Chrissy on
    Wednesday, August 3rd, 2011
    Love this! It looks delicious. I love roasting chickens and using the leftovers the next day.
  16. Posted by Parsley Sage on
    Thursday, August 4th, 2011
    Well, with an endorsement like that I'm have to bookmark this sexy chicken :)  Buzzed!
  17. Posted by Kristi Rimkus on
    Sunday, August 7th, 2011
    As far as I'm concerned there is nothing better than a roasted chicken, especially with lemon and fresh rosemary. Lovely bird!