Crisp, golden roasted chicken always brings to mind family Sunday dinners. This straightforward recipe yields juicy, flavorful chicken infused with lemon, garlic and rosemary. I often roast baby potatoes in their skins alongside the bird; they soak up the pan juices and become beautifully caramelized, but you can omit them if you prefer.

Buon Appetito!
Deborah Mele

Roast Chicken With Lemon, Garlic & Rosemary

Yield:
Serves 4 – 6

Prep Time:
15 minutes

Cook Time:
1 hour 10 minutes

Total Time:
1 hour 25 minutes

This golden-brown roast chicken is ideal for a relaxed Sunday lunch. Serve it with roasted baby potatoes and sautéed greens for a complete, comforting meal.

Table of Contents

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Ingredients

1 (4–5 pound) roasting chicken, quartered
5 tablespoons freshly squeezed lemon juice
2 sprigs fresh rosemary, chopped
4 large garlic cloves, peeled and halved
Salt and freshly ground black pepper, to taste
1/4 cup olive oil

Optional:

Baby potatoes with skins left on, halved

Instructions

Chop the rosemary and place it in a large, flat ovenproof dish with the olive oil, lemon juice and garlic.
Arrange the chicken quarters in the dish and turn each piece to coat thoroughly with the mixture.
Cover the dish and refrigerate for 1–2 hours to let the flavors meld.
Preheat the oven to 425°F (220°C).
Place the dish in the oven and roast for 20 minutes.
Carefully turn the chicken pieces. If using, add the halved baby potatoes to the pan and toss them in the juices so they are well coated.
Reduce the oven temperature to 375°F (190°C) and continue roasting for 50–60 minutes, or until the chicken juices run clear when pierced and the potatoes are tender.
Transfer the chicken and potatoes to a platter, garnish with fresh rosemary sprigs, and serve hot.

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