This lemon, garlic, and rosemary roasted chicken recipe was always a family favorite that had neighbors stopping by to see what was cooking! The secret is marinating the chicken in between the skin and meat, which flavors and tenderizes the meat and ensures a delightfully crisp roasted skin.
1 (4- to 5- pound) whole roasting chicken
2 lemons, juiced
One bunch of fresh rosemary sprigs finely chopped
1/3 cup extra virgin olive oil
2 cloves of garlic, pressed
- Prepare the marinade by combining the extra virgin olive oil, juiced lemons, pressed garlic, and chopped rosemary sprigs together.
- Slide your hands under the skin all around the chicken to gently separate the skin from the muscles and bones.
- Spoon in the marinade between the chicken skin and chicken meat, using your hands to spread it evenly.
- Wrap the chicken tightly in plastic wrap. Refrigerate overnight.
- Heat the oven to 350 degrees
- Line a deep cookie sheet or roasting pan with foil for easy cleanup.
- Unwrap the marinated chicken and place it in the foil-lined pan.
- Bake approximately 1 1/2 to 2 hours, or until a meat thermometer registers an internal temperature of 165 degrees (the juices will run clear when cut with the tip of a knife).
- Remove the roasted chicken from oven and transfer it onto a serving plate. Let chicken stand 10 minutes to allow juices to set for easier carving.