Rosemary Lemon Roasted Chicken

Rosemary Lemon Roasted Chicken

We love roasted or baked chicken and enjoy trying different herbs, spices, and seasonings so we aren’t eating the same old chicken every week.  This rosemary lemon chicken is flavored with fresh rosemary, garlic, lemon, and IPA seasoning. IPA is short for India Pale Ale. This new seasoning from Watkins has a hint of sweet with the classic hops and citrus flavors of an India Pale Ale. The bright notes of lemon and orange blended with savory garlic and onion bring a flavor that is perfect in this baked lemon rosemary chicken recipe.  In case you’re wondering the IPA seasoning doesn’t taste like beer.

I’ve included some cooking tips on how to tell if the chicken is cooked below. For your convenience, there’s a printer-friendly version of the recipe at the bottom of the page.

Rosemary Lemon Roasted Chicken

baked or roasted lemon rosemary chicken

Rosemary Lemon Roasted Chicken Ingredients:

  • 2 large lemons, preferably organic
  • 4-5 large sprigs rosemary, divided
  • 1 (4-5 lbs.) whole fryer chicken, cut into parts (bone-in, skin-on)
  • 1 teaspoon Watkins organic IPA Seasoning
  • Watkins organic black pepper, to taste
  • 3-4 large garlic cloves, finely minced or 2 teaspoons Watkins organic garlic powder
  • 2 tablespoons extra virgin olive oil

Rosemary Lemon Roasted Chicken Directions:

  1. Preheat the oven to 400ºF and line a large rimmed baking sheet with a piece of parchment paper or foil. Set aside.
  2. Thinly slice both lemons, then cut the slices from one lemon into quarters. Break 2 of the rosemary sprigs into small pieces. Set aside.
  3. Arrange the chicken parts on the prepared baking sheet without overcrowding. Use a sharp knife to gently lift the skin and sprinkle the meat with IPA seasoning and black pepper, as desired.
  4. Create a pocket under the skin with the knife and insert the quartered lemon slices, minced garlic, and the small pieces of rosemary inside. Drizzle the olive oil onto the chicken skin and coat the entire surface with a pastry brush. Sprinkle with additional IPA seasoning and black pepper, as desired.
  5. Sprinkle the whole lemon slices and rosemary sprigs over the chicken onto the baking sheet and place it into the preheated oven. Roast for 40-45 minutes, or until the chicken reaches 160°F on an instant-read thermometer and is nicely browned on top. (see tips below)
  6. Remove from oven and brush the pan juices over the chicken with a clean pastry brush. Cover loosely with foil and rest for 5 minutes. Remove cover and brush pan juices over the chicken again. Discard rosemary sprigs and lemon slices before serving with your choice of sides.

 

Prep time: 20 minutes
Cook time: 45-50 minutes*
Serves: 4-6

Tip: For the most flavor, sprinkle Watkins organic IPA Seasoning and black pepper under the chicken skin before stuffing with the lemon, rosemary, and garlic.

Roasted Rosemary Lemon Chicken

Roasted Rosemary Lemon Chicken

Ingredients

  • 2 large lemons, preferably organic
  • 4-5 large sprigs rosemary, divided
  • 1 (4-5 lbs.) whole fryer chicken, cut into parts (bone-in, skin-on)
  • 1 teaspoon Watkins organic IPA Seasoning
  • Watkins organic black pepper, to taste
  • 3-4 large garlic cloves, finely minced or 2 teaspoons Watkins organic garlic powder
  • 2 tablespoons extra virgin olive oil

Directions

  1. Preheat the oven to 400ºF and line a large rimmed baking sheet with a piece of parchment paper or foil. Set aside.
  2. Thinly slice both lemons, then cut the slices from one lemon into quarters. Break 2 of the rosemary sprigs into small pieces. Set aside.
  3. Arrange the chicken on the prepared baking sheet without overcrowding. Use a sharp knife to gently lift the skin and sprinkle the meat with Watkins organic IPA Seasoning and black pepper, as desired.
  4. Create a pocket under the skin with the knife and insert the quartered lemon slices, minced garlic, and the small pieces of rosemary inside. Drizzle the olive oil onto the chicken skin and coat the entire surface with a pastry brush. Sprinkle with additional Watkins organic IPA Seasoning and black pepper, as desired.
  5. Scatter the whole lemon slices and rosemary sprigs onto the baking sheet and place it into the pre-heated oven. Roast for 40-45 minutes, or until the chicken reaches 160°F on an instant-read thermometer and is nicely browned on top.
  6. Remove from oven and brush the pan juices over the chicken with a clean pastry brush. Cover loosely with foil and rest for 5 minutes. Remove cover and brush pan juices over the chicken again. Discard rosemary sprigs and lemon slices before serving with your choice of sides. Enjoy!
https://www.associatemelody.com/tips/rosemary-lemon-roasted-chicken/

How to tell if the chicken is cooked. It’s always best to cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, and so on.

The minimum safe recommended cooking temperature for bone-in chicken is 165°F (74°C).  Check for doneness (at least 160°F as the temperature will rise several degrees as the meat rests) with an instant-read thermometer after the chicken has been in the oven 35-40 minutes and adjust the final cook time accordingly.

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