Mastering the Art of Lemon Rosemary Roast Chicken: A Flavorful and Frugal Feast

There’s a special satisfaction that comes with roasting a whole chicken. It’s not just about the incredible aroma filling your kitchen or the beautifully golden-brown centerpiece it creates for your dinner table. For me, it’s about smart, resourceful cooking. Choosing a whole roast chicken allows for minimal waste, transforming what might be discarded parts into a wealth of flavorful additions for future meals. Plus, it’s significantly more economical than purchasing pre-portioned, boneless, skinless breasts, offering fantastic value without compromising on taste.

Unlock More Flavor: Homemade Chicken Broth from Scratch

One of the most rewarding aspects of roasting a whole chicken is the opportunity to make rich, homemade broth. Don’t let those valuable bones and drippings go to waste! After carving your delicious roast, simply collect the bones, skin, and any remaining bits, along with the flavorful drippings from the roasting pan. Place them in your crockpot, add just enough water to cover, and let them simmer gently overnight. This slow, low-heat process extracts all the beneficial collagen, minerals, and deep chicken flavor, resulting in a superior broth that can’t be matched by store-bought versions.

The next morning, carefully strain the broth to remove all solids. Then, transfer it to a container and refrigerate. As it chills, the fat will solidify and rise to the top, forming a convenient layer that can be easily removed. This lean, golden broth is incredibly versatile. It serves as an excellent base for hearty soups, especially when combined with shredded meat from your roasted chicken, or it can be frozen in individual portions for later use in risottos, gravies, or any recipe calling for chicken stock. It’s a fundamental staple for any home cook looking to elevate their culinary creations.

Smart Cooking: Batch Roasting for Future Meals

Maximizing efficiency in the kitchen is key for busy individuals and families. Cooking more than one whole roast chicken at a time is an intelligent way to meal prep and stock your freezer with flavorful, pre-cooked poultry. Not only does this provide a readily available protein source for quick weeknight dinners, but it also yields a greater quantity of those delicious homemade drippings and bones, perfect for producing a larger batch of nutrient-rich broth. If you’re using two roasters and your crockpot is on the smaller side, don’t worry. You can easily make the broth on the stovetop: simply simmer the bones and drippings in a large pot with water for a couple of hours after dinner. Once done, strain and refrigerate as usual. This strategic approach ensures you always have wholesome ingredients on hand, saving you time and money in the long run.

Serving Suggestions: The Perfect Accompaniments

The beauty of this simple yet elegant lemon rosemary roast chicken recipe lies in its versatility. Its classic flavors pair wonderfully with a wide array of side dishes, making it suitable for both casual weeknight meals and more formal gatherings. While nearly any side would be delightful, some of my personal favorites that truly complement its rich taste include:

• **Comforting Carbs:** Creamy mashed potatoes, fluffy rice pilaf, or a decadent macaroni and cheese. These provide a satisfying foundation that soaks up the chicken’s delicious juices.
• **Vibrant Vegetables:** Light and earthy microwave acorn squash, tender slow-simmered green beans, crisp steamed broccoli, sweet sugar snap peas, or glazed carrots add color, texture, and essential nutrients to your plate.
• **Hearty Grains:** Consider a quinoa salad with fresh herbs or a simple couscous to balance the meal.
• **Fresh Salads:** A light green salad with a vinaigrette dressing can offer a refreshing contrast.

Feel free to experiment with your favorite seasonal vegetables and grains to create a meal that perfectly suits your preferences and dietary needs. The robust flavors of lemon and rosemary are remarkably adaptable.

Recipe

Lemon Rosemary Chicken

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This beautiful roast chicken is not only a feast for the eyes but also a delight for the palate. The simple yet potent combination of lemon and rosemary infuses the meat with a bright, herbaceous flavor, while a seasoned butter rub ensures the skin browns perfectly, resulting in an incredibly juicy and never-dry chicken. It’s an ideal recipe for a comforting family dinner or an impressive dish for guests.

AuthorAuthor: Mary Ann

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Resting Time 5 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Main Dish

Cuisine American

Servings 8 servings

Calories 223

Ingredients

  

• 1 large whole roaster chicken
• 1 tablespoon butter, softened
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 lemon

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Instructions

• Preheat your oven to 400°F (200°C). This ensures the chicken starts cooking at a high temperature, helping to crisp the skin.
• Carefully clean the whole chicken, removing any giblets from the cavity. Pat the chicken thoroughly dry with paper towels. A dry surface is crucial for achieving crispy skin.
• In a small bowl, combine the softened butter, chopped fresh rosemary, minced garlic, salt, and pepper. Mix until well blended. Generously rub this aromatic butter mixture all over the entire surface of the chicken, ensuring it’s evenly coated. This seasoned rub is key to both flavor and a beautiful golden crust.
• Cut the lemon in half. Lightly squeeze the juice from one half over the top of the buttered chicken. Then, place both lemon halves (squeezed and unsqueezed) inside the chicken cavity. This will add a subtle citrus aroma and moisture from the inside out.
• Place the prepared chicken on a roasting rack set inside a roaster. Roast for approximately 1 hour, basting the chicken 2-3 times during this period to keep it moist and enhance browning. After the initial hour, cover the chicken loosely with aluminum foil to prevent over-browning of the skin and continue roasting for an additional 30-45 minutes. Baste 1-2 more times. The chicken is done when its internal temperature reaches 165°F (74°C) in the thickest part of the thigh, without touching the bone. Remove from the oven and allow the chicken to rest for about 5 minutes before carving. Resting allows the juices to redistribute, ensuring a tender and flavorful result.

Notes

Embrace resourceful cooking! The leftover roasted chicken meat is excellent for various meals. Shred it and freeze in portions to easily restock your freezer with pre-cooked chicken, making future meal prep a breeze. Don’t forget to save the bones and drippings for a rich, homemade chicken broth!

Nutrition per serving

Calories: 223 calCarbohydrates: 2 gProtein: 18 gFat: 16 gSodium: 225 mgFiber: 1 gSugar: 1 g

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