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

Lemon Rosemary Chicken

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


Calories: 223kcal | Carbohydrates: 2g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 225mg | Potassium: 199mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 9.1mg | Calcium: 19mg | Iron: 1.1mg