Rosemary Roasted Chicken

This is very easy and comes out looking like you’re a gourmet cook. It also makes your house smell incredible.

1 whole chicken (about 4-6 lbs)
1 lemon
1 T olive oil
1 tsp.salt
1-2 T dried rosemary

Preheat oven to 450 degrees.

Clean gizzards and neck out of chicken cavity, rinse and pat dry.

Place chicken on a cookie sheet that has sides.

Cut lemon into four parts and stick into cavity.

Rub chicken with olive oil and sprinkle with salt.

Sprinkle rosemary on the outside of the chicken.

Cook the chicken at 450 degrees for the first ten minutes to give the skin a crunchy finish, then lower the temperature to 375 degrees for the rest of the cooking time. You want to make sure you cook the chicken for about 20 minutes per pound. I had a six pound roaster, so I cooked it for about two hours.

Let it rest for about 15 minutes before carving.

What did the family think? Everyone liked it except the youngest. He doesn’t do chicken…unless we are at a restaurant and then he’s fine with it. Don’t ask. I have no idea.

Where did this recipe come from? This is just a variation of a recipe that I have been making for years.

photo from

1 Comment

Filed under Chicken, Definitely Making it Again, Easy, Six Ingredients or Less, Super Easy to Make

One Response to Rosemary Roasted Chicken

  1. pam

    This looks great. Going to try it soon.
    Thanks Nina

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