Roast Chicken with Lemon and Rosemary Recipe | Sur La Table (2024)

• 3 tablespoons rosemary, minced
• 2 tablespoons extra virgin olive oil
• 3 medium garlic cloves, minced
• 2 teaspoons lemon zest
• Kosher salt and freshly ground black pepper
• 1 (4- to 5-pound) roasting chicken, rinsed and patted dry
• 1 whole lemon, quartered
• 1 medium onion, peeled and chopped into 1-inch pieces
• 4 stalks celery, trimmed and chopped into 1-inch pieces
• 3 large carrots, peeled and chopped into 1-inch pieces
• ¼ cup dry white wine
• 1 cup chicken broth, low-sodium
• 2 teaspoons all-purpose flour
• ¼ cup rosemary sprigs, for garnish

We’ve taken a simple roast chicken and elevated it to new flavor heights with the addition of lemon and earthy flavored rosemary. This recipe can be done in a roasting pan or dutch oven.

Preheat oven to 450°F and place a rack in the center.

To prepare marinade: In a small bowl, combine the rosemary, olive oil, garlic, lemon zest and salt and pepper.

To prepare the chicken: Rinse the chicken, pat-dry and place breast side up in a roasting pan with a rack. Rub the oil mixture over the chicken, and place the quartered lemons into the cavity of the chicken. Tie the legs with twine.

To roast the chicken: Place chicken in oven and roast until skin is golden brown, about 20 to 30 minutes. Reduce oven temperature to 375°F and scatter onion, celery and carrot pieces in the roasting pan. Continue roasting until thigh meat registers 160°F on a meat thermometer, about 40 to 50 minutes more.

Remove roasting pan from oven and lift the chicken on the rack out of the pan. Transfer chicken to a cutting board with a well and cover loosely with foil. Allow chicken to rest for 20 minutes.

While chicken is resting, discard vegetables and pour pan juices from roasting pan into a fat separator. Pour off as much fat as possible and return remaining pan juices to roasting pan.

Place the roasting pan across two burners on stove and heat on medium-high heat. Whisk in chicken stock and white wine, cooking until pan juices come to a boil while scraping the bottom of the pan to release any browned bits. Sprinkle flour over pan juices and whisk vigorously until mixture is smooth. Reduce heat to medium-low and simmer until gravy thickens and coats the back of a spoon, about 10 to 15 minutes. Strain gravy through a fine-mesh strainer into a small saucepan. Taste and adjust seasoning with salt and pepper. Keep warm.

To serve: Remove twine from chicken and carve. Place each piece on an individual serving plate and drizzle with 1 to 2 ounces of pan gravy. Garnish with rosemary sprigs and lemon wedges. Serve immediately.

• 3 tablespoons rosemary, minced
• 2 tablespoons extra virgin olive oil
• 3 medium garlic cloves, minced
• 2 teaspoons lemon zest
• Kosher salt and freshly ground black pepper
• 1 (4- to 5-pound) roasting chicken, rinsed and patted dry
• 1 whole lemon, quartered
• 1 medium onion, peeled and chopped into 1-inch pieces
• 4 stalks celery, trimmed and chopped into 1-inch pieces
• 3 large carrots, peeled and chopped into 1-inch pieces
• ¼ cup dry white wine
• 1 cup chicken broth, low-sodium
• 2 teaspoons all-purpose flour
• ¼ cup rosemary sprigs, for garnish

We’ve taken a simple roast chicken and elevated it to new flavor heights with the addition of lemon and earthy flavored rosemary. This recipe can be done in a roasting pan or dutch oven.

Preheat oven to 450°F and place a rack in the center.

To prepare marinade: In a small bowl, combine the rosemary, olive oil, garlic, lemon zest and salt and pepper.

To prepare the chicken: Rinse the chicken, pat-dry and place breast side up in a roasting pan with a rack. Rub the oil mixture over the chicken, and place the quartered lemons into the cavity of the chicken. Tie the legs with twine.

To roast the chicken: Place chicken in oven and roast until skin is golden brown, about 20 to 30 minutes. Reduce oven temperature to 375°F and scatter onion, celery and carrot pieces in the roasting pan. Continue roasting until thigh meat registers 160°F on a meat thermometer, about 40 to 50 minutes more.

Remove roasting pan from oven and lift the chicken on the rack out of the pan. Transfer chicken to a cutting board with a well and cover loosely with foil. Allow chicken to rest for 20 minutes.

While chicken is resting, discard vegetables and pour pan juices from roasting pan into a fat separator. Pour off as much fat as possible and return remaining pan juices to roasting pan.

Place the roasting pan across two burners on stove and heat on medium-high heat. Whisk in chicken stock and white wine, cooking until pan juices come to a boil while scraping the bottom of the pan to release any browned bits. Sprinkle flour over pan juices and whisk vigorously until mixture is smooth. Reduce heat to medium-low and simmer until gravy thickens and coats the back of a spoon, about 10 to 15 minutes. Strain gravy through a fine-mesh strainer into a small saucepan. Taste and adjust seasoning with salt and pepper. Keep warm.

To serve: Remove twine from chicken and carve. Place each piece on an individual serving plate and drizzle with 1 to 2 ounces of pan gravy. Garnish with rosemary sprigs and lemon wedges. Serve immediately.