A whole roasted chicken is a total classic dish. There are so many variations on how to cook the bird, but when it comes right down to it, easy is best. I don’t think I could simplify this recipe even further. It’s easy, it’s cheap, and oh-so juicy!
You need just 3 basic ingredients, and the flavor is OUT OF THIS WORLD delicious! ½ an onion, ½ a lemon, and a few rosemary sprigs. Rosemary is a beautiful plant to have in the yard, and it provides this lovely herb year round.
Once you stuff the bird, all you need to do is rub avocado oil all over, or butter (or any kind of oil you like), and top with a lot of salt and pepper. I tied the legs together with kitchen twine, but you don’t have to. I did it for picture purposes, because it’s definitely more pretty. BUT NOT NECESSARY!
***Lets talk about the bird itself. To really get good flavor and JUICY meat, you need a high quality bird. Cheap meat equals dry meat, especially when cooked this way… My favorite place to buy whole chickens is at Costco. They are only $1.99/lb for ORGANIC! That is an amazing price! Also, it’s the juiciest chicken I have ever bought! Why buy cheap chicken and go to all this work just to get tough meat.
Once the meat is cooked and off the bones, do NOT throw those bones away!!!! They make amazing chicken stock/bone broth (whatever you want to call it.)
Lemon Rosemary Whole Roasted Chicken
- 1 4-5/lbs whole chicken
- ½ onion cut into wedges
- ½ lemon cut into wedges
- 1-2 rosemary spriggs
- avocado oil or olive oil
- salt and pepper
- Preheat your oven to 350 degrees.
- (Optional): you can wash your chicken before you start, but it is not necessary. If you do choose to rinse it off, just make sure to pat it dry with a paper towel. In order for the skin to get very crispy, the skin needs to be totally dry from water.
- In a 9X13 baking dish, place chicken in dish, tuck the wings in towards the bird for a nice presentation, and stuff the cavity with the onions, lemon, and rosemary.
- (Optional): If you are presenting this chicken to special guests, you may want to tie the legs together with kitchen string. It is not necessary, but does give a nice presentation once cooked.
- Drizzle the avocado oil all over the chicken, and use your hand to really rub it on. You want oil all over the skin. Then, sprinkle the chicken liberally with salt and pepper.
- Bake for 1 hour and 40-50 minutes, or until the internal temperature of the chicken is 165 degrees Fahrenheit. Small birds will cook faster, so check the temperature often.
- **If you do not have a thermometer, just take a knife and cut open the skin between the leg and thigh. If the juices are clear, then the chicken is done. If not, then put it back in the oven for 10 more minutes, then check again.
- Cover the chicken with foil and let it rest for 10-15 minutes before cutting into the meat.