Lemon Rosemary Roasted Chicken

By Matt Price  RedBird Chicken  American  Baking

A flavorful, juicy roasted chicken with a light lemon essence

  • Prep: 15 mins
  • Cook: 1 hr


- one 2-3lb Red Bird chicken

- two lemons

- half a medium sized yellow onion, cut in half

- 1/3 stick unsalted butter

- minced garlic to taste (I usually use 3-4 cloves)

- olive oil


- 1 T Rosemary divided in half

-1 T garlic powder

- 1 T onion powder

- salt and pepper to taste


-Preheat over to 450 degrees.

-While oven preheats, rinse and dry the chicken with paper towels

- Mix garlic cloves and half of the rosemary into the butter

- Once mixed, make a small slit into the skin of the chicken and begin stuffing the layer between the skin and the meat with the butter mixture (I use a spoon to help separate the skin)

- Once the butter is spread throughout the bird, cut your lemons in half and put them, along with your onion halves, in the inside cavity

- lightly coat the outside of the bird with olive oil

- season with remaining rosemary and other dry seasonings (feel free to add your own too)

- Place the chicken in a roasting pan and, when the oven is up to temperature, put the chicken in the oven.

- Roast it until it's done, 50 to 60 minutes.

- Once the chicken is done, let it rest for 10 minutes before carving

Thank you Jammin 101.5 and Matt!