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Roast Lemon Rosemary Chicken

Prep 15 min Cook 75 min Difficulty 3/5

Easy roast lemon rosemary chicken—garlic butter under the skin, 200°C for ~75 min, rests 10–15 min. Simple prep, juicy results.

Why this recipe works

A straightforward roast chicken flavored with lemon, rosemary and garlic—ideal for weeknight dinners or a small Sunday roast. Suits cooks who want a reliable, classic whole-chicken roast without fuss.

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Key takeaways

Simple prep: 15 minutes; roast ~75 minutes for 1.5 kg bird
Garlic butter under the skin keeps breast meat juicy
Rest 10–15 minutes before carving for best juices

Recipe guide

A straightforward roast chicken flavored with lemon, rosemary and garlic—ideal for weeknight dinners or a small Sunday roast. Suits cooks who want a reliable, classic whole-chicken roast without fuss.

Garlic butter under the skin keeps the breast juicy while the lemon and rosemary flavor the whole bird.

  • Simple prep: 15 minutes; roast ~75 minutes for 1.5 kg bird
  • Garlic butter under the skin keeps breast meat juicy
  • Rest 10–15 minutes before carving for best juices

Ingredients

Ingredients (serves 4): 1.5 kg whole chicken; 2 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp butter (softened); 2 cloves garlic (minced); 1 whole lemon; 2 sprigs rosemary.

Method

Preheat oven to 200°C (400°F). Pat chicken dry. Rub with olive oil, salt and pepper. Mix minced garlic into softened butter; loosen breast skin and spread garlic butter under skin. Squeeze half the lemon over chicken and place lemon halves and rosemary inside cavity. Tuck wings and tie legs if desired. Place breast-side up on a rack in a roasting pan and roast 1–1¼ hours until 74°C (165°F) in thigh. Baste once halfway if you like. Tent with foil and rest 10–15 minutes before carving; spoon pan juices over slices to serve.

Tips & Serving

Tips: Patting the chicken dry yields crisp skin. Use an instant-read thermometer for accuracy. Letting the bird rest ensures juices redistribute. Serve with roasted vegetables or a simple salad and pan juices.

Ingredients

  • 1.5 kg whole chicken
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp butter
  • 2 cloves garlic
  • 1 whole lemon
  • 2 sprigs rosemary

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Pat chicken dry with paper towels inside and out.
  3. Rub chicken with olive oil, salt and black pepper all over.
  4. Mince garlic and mix with softened butter, then loosen skin over breasts and spread garlic butter under skin.
  5. Cut lemon in half and squeeze one half over chicken, then place lemon halves and rosemary sprigs inside the cavity.
  6. Tuck wing tips under and tie legs together if desired for even cooking.
  7. Place chicken breast-side up on a rack in a roasting pan.
  8. Roast until skin is golden and an instant-read thermometer reads 74°C (165°F) in the thickest part of the thigh, about 1–1¼ hours for 1.5 kg chicken.
  9. Baste once with pan juices halfway through roasting if desired.
  10. Remove chicken from oven and tent with foil; rest 10–15 minutes before carving.
  11. Carve and serve with pan juices spooned over the meat.

FAQs

How long and at what temperature should I roast a 1.5 kg chicken? Roast at 200°C (400°F) until an instant-read thermometer reads 74°C (165°F) in the thickest part of the thigh; about 1–1¼ hours for a 1.5 kg chicken.
Should I brine or salt the chicken in advance? Brining or salting the chicken a few hours ahead improves juiciness; if short on time, rub 1 tsp salt over the bird just before roasting as in the recipe.
How do I store and reheat leftovers? Cool completely, then refrigerate in an airtight container for up to 3–4 days; reheat gently in a 160°C (325°F) oven to retain moisture.