Lemon Rosemary Chicken

I love using roast chicken because it allows me to use the whole chicken with no waste and is much less expensive than boneless skinless breasts. You can make rich homemade broth by saving the bones and drippings from the roast and simmering them overnight in your crockpot with just enough water to cover them. The next day, strain the broth and put it in the refrigerator until the fat hardens and rises to the top for easy removal. You can use the broth as a base for soup using meat from the roasts or freeze it for later use in recipes.

Slices of roasted chicken on a white plate with mashed potatoes and green beans, garnished with fresh rosemary and lemons

Cooking more than one roast chicken at a time is a good way to stock your freezer with chicken with flavorful poultry, and yields more delicious homemade broth. (When using two roasters, you may need to make the broth on the stovetop if your crockpot is small; just simmer for a couple of hours after dinner then strain and refrigerate.)

Roasted chicken covered with rosemary rub, garnished with fresh rosemary and lemon slices on a white plate

slices of roasted chicken garnished with fresh rosemary and lemon slices on a white plate

Lemon Rosemary Chicken

Course: Main Dish
Cuisine: American
Servings: 8 sesrvings
Calories per Serving: 223
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0 from 0 votes
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Resting Time: 5 mins
This beautiful roast chicken is delicious as well as attractive. The seasoned butter rub means it browns nicely without drying out.


  • 1 large whole roaster
  • 1 tbsp butter, softened
  • 1 tbsp rosemary
  • 1 tsp garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 lemon


  • Preheat oven to 400°.
  • Clean chicken and remove anything in the cavity. Pat dry.
  • In a small bowl, mix together everything except chicken and lemon. Rub the butter mixture over entire chicken.
  • Cut the lemon in half, and slightly squeeze the juice from one half over top of chicken. Put both lemon halves inside chicken cavity.
  • Place chicken on a roasting rack in a roaster and roast for about 1 hour, basting 2-3 times. Cover with foil and roast an additional 30-45 minutes, basting 1-2 times, until internal temperatures reach 165°. Let chicken sit for about 5 minutes before carving.


Use leftover chicken for restocking your freezer.
Recipe Author: Mary Ann Kelley

Top image is a whole roasted chicken covered in a rosemary rub, garnished with fresh rosemary and lemon slices on white plate. Bottom image is slices of roasted chicken garnished with fresh rosemary and lemon slices on a white plate; text Lemon Rosemary Chicken Menus4Moms

Some recipes that use leftover roasted chicken:

About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

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