Roasted Lemon and Rosemary Chicken


This is one of those meals that looks like it will be super difficult and scary to make but in reality, it is pretty easy and the oven does most of the work for you. It is also a great meal when you are wanting to make something a little fancy.


1 small chicken

2 lemons

4 sprigs of fresh rosemary

4 cloves of garlic

3 tablespoons of salted butter

course black pepper

course salt

yellow potatoes

olive oil

kitchen twine

for your potatoes: black pepper (not course), salt (also not course this time), garlic powder, onion powder, a couple sprigs of fresh thyme

preheat your oven to 400, it will stay at this temp the whole time if you have a convection setting I recommend using it for this.


Take a small oven-safe pan, I use case iron and I use one smaller than the one you are going to cook your chicken in…I will explain why. Cut up your potatoes depending on the size of them you are wanting to make a layer in your pan. I say use a smaller pan because you are going to pre-cook these slightly so they get good and crispy, after about 20 minutes in the oven you are going to add them to your chicken pan, since you are using a smaller pan they should fit in with your chicken.

So that explained slice your potatoes and add them to your pan, pour about 3 tablespoons olive oil on your potatoes and sprinkle with some black pepper, salt, onion powder, and garlic powder. Place in the oven for about 20 minutes, stir halfway through.

While your potatoes are pre-cooking get your chicken ready. Remove the bag from inside the cavity of the bird. Sprinkle a generous amount of your course pepper and salt all over the bird and rub it in.

Cut one lemon up into quarters, place inside the chicken with a sprig of rosemary and tie the legs together with your twin.   heat up a skillet, once again I recommend a large cast iron, whatever you use however it will remain in it the whole time so make sure it is oven safe. Once your skillet is extremely hot carefully add your chicken breast side down, you are starting the cooking process with a sear, once that side is done roll it over on it side and then the next. Turn off your skillet and put your chicken breast side up, take your potatoes out of the oven and place along the outside of the chicken, add your thyme to the potatoes by just laying it across them.


In a separate bowl melt your butter and use a garlic press and add your garlic. Chop up a sprig of rosemary and add it into the butter as well, lastly add a couple teaspoons of lemon zest. If you do not have a zester, like me, you can use a cheese grater if it has small holes. Pour this over your chicken.

Slice up your last lemon and place over the top of your chicken and a few slices with your potatoes.

Now you are ready to put it in the oven! It’s going to have to cook for at least an hour but use a meat thermometer to track it. After a while, your lemons are going to get dark, at that point remove them from the top of the chicken and just put them to the side and continue to cook.

Once your time is up, remove from the oven and carve!!


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