Lemon Rosemary Chicken

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This fall-off-the-bone roast chicken is the kind of dish people will ask you to make over and over again.  Serve with a nice crisp salad or fresh steamed green beans.  It’s great for the family, but versatile enough for company.


  • 1 Whole roasting chicken
  • 1 garlic bulb, with top cut off
  • 1 lemon, cut in quarters
  • 1 bunch fresh Rosemary
  • ¼ cup Olive Oil
  • 1 tsp. garlic powder
  • onion powder
  • Pinch of Salt and Pepper
  • 5 potatoes, cut into 1 inch cubes


Preheat oven to 400 degrees.  Spray a roasting pan with cooking spray.  Place Chicken in pan.  Sprinkle chicken cavity with salt and pepper.  Place the lemon wedges, garlic bulb, and 4 sprigs of fresh rosemary into the cavity of the chicken.  Put potato cubes around the chicken.  Brush chicken, and potatoes with Olive Oil.  Sprinkle chicken and potatoes with garlic powder, onion powder, salt and pepper.  Put a few sprigs of Rosemary on top of potatoes.   Place chicken in the oven and roast for 45 min to 1 ½ hours, or until a meat thermometer stuck into the chicken breast reads 165 degrees.  Take out of oven.  Cut into pieces, and enjoy!!

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