You can’t beat a great roasted chicken dinner. This Lemon & Rosemary Roasted Chicken is a wonderful dinner to get on your dinner table any time this fall. A perfectly roasted chicken infused with the flavours of fresh lemons and rosemary sprigs. Serve it with Perfect Roast Potatoes and Gravy for the most delicious dinner.
So, this weekend past was Canadian Thanksgiving, and I do celebrate it every year despite living no where near Canada and the only Canadians I know here are my two kids. They kind of count, even though they have never lived there, their father is British and they were born and live in Spain. But there are still Canadian to me. Anyway, the point of my story is, I still love my heritage and celebrate all of the holidays when they arise.
This year, Thanksgiving was done in a rush as I didn’t know for sure we were going to be home Late in the afternoon, I decided we couldn’t let the day pass and not mark it. So, I went foraging through the garden to make a centerpiece from the garden. Simple, but cute. Sent the husband to the supermarket to get what he could find. No turkeys, not a problem, a chicken instead. Cracked open a bottle of wine, made a few side dishes, roasted the chicken and voilà, Thanksgiving!
This chicken was served with Roasted Fall Vegetables,Walnut and Rosemary Stuffing and Pan Gravy (recipes to follow for several of the listed). It was simple, satisfying and marked the occasion with my Canadian family.
Lemon & Rosemary Roasted Chicken
- 5 lb Whole chicken
- 2 Whole lemons
- 4-6 cloves garlic halved length ways
- A few sprigs of fresh rosemary
- 1 Tablespoon butter melted
- Sea salt and fresh ground pepper
- Preheat your oven to 350 degrees F. Have ready a baking tray large enough for your chicken.
- Pierce the skin of one of lemons in several places and place it inside the cavity of the chicken. With cooking string, tie the legs of the chicken together. Slice the other lemon into about 6 slices. Place the slices of lemon under the skin of the chicken. Also, place the garlic cloves under the skin of the chicken. Sprinkle over the Rosemary and tuck some into the crevices of the legs of the chicken. Toss over a little sea salt and fresh ground black pepper. Finally, brush the chicken with the melted butter.
- Roast the chicken for about 1 hour, remove and baste the chicken all over with the pan juices. If you notice the chicken is browning too quickly, loosely cover it with aluminium foil. Then return it to the oven for a further hour. You should remove the aluminium foil about 5-10 minutes before removing the chicken from the oven. Remove from oven and let rest about 10 minutes before serving. A delicious main course for those special days!
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.