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Roast Lemon Rosemary Chicken

Prep 15 min Cook 75 min Difficulty 3/5

Simple roast lemon rosemary chicken—15 min prep, ~75 min roast. Crisp skin, aromatic lemon and rosemary. Clear steps and timing.

Why this recipe works

A simple roast lemon rosemary chicken with crisp skin and bright citrus flavor. Suits cooks who want a straightforward roast for weeknight dinner or guests.

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Key takeaways

Prep in 15 minutes; roast ~75 minutes for 1.5 kg chicken.
Season inside and out; use butter and olive oil for browning.
Rest 10–15 minutes before carving to keep juices.

Recipe guide

A simple roast lemon rosemary chicken with crisp skin and bright citrus flavor. Suits cooks who want a straightforward roast for weeknight dinner or guests.

Ready in under 2 hours with easy steps for a juicy, aromatic roast.

  • Prep in 15 minutes; roast ~75 minutes for 1.5 kg chicken.
  • Season inside and out; use butter and olive oil for browning.
  • Rest 10–15 minutes before carving to keep juices.

Ingredients

Ingredients: 1.5 kg whole chicken, 2 tbsp olive oil, 1 tsp salt, 0.5 tsp black pepper, 1 tbsp butter, 2 cloves garlic (crushed), 1 whole lemon (halved), 2 sprigs rosemary. Pat the chicken dry with paper towels before seasoning.

Time, Temperature and Equipment

Prep time 15 minutes. Oven 200°C (400°F). Total cook about 75 minutes. Difficulty: moderate (3/5). Equipment: roasting pan, meat thermometer, kitchen twine (optional).

Step-by-Step Roasting Instructions

1. Preheat oven to 200°C (400°F). 2. Rub butter under the breast skin and olive oil over the skin; season with salt and pepper. 3. Stuff cavity with halved lemon, crushed garlic and rosemary sprigs. Tie legs with twine. 4. Place breast-side up on a rack in a roasting pan. 5. Roast for about 75 minutes or until internal temp reaches 74°C (165°F) in the thickest part of the thigh. 6. If the skin browns too quickly, tent loosely with foil. 7. Remove from oven and rest 10–15 minutes before carving. Spoon pan juices over slices to serve.

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

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FAQs

How long should I roast a 1.5 kg chicken? Roast 20–25 minutes per 500 g at 200°C (400°F) — a 1.5 kg chicken needs about 75 minutes. Always confirm with an internal temperature of 74°C (165°F).
Do I need to rest the chicken after roasting? Let the bird rest 10–15 minutes tented with foil after roasting; this redistributes juices and makes carving easier.
How do I get crispy, flavorful skin? Rub butter under the skin and olive oil on top, and season inside the cavity and on the skin for best flavor and crispness.