The Juiciest Roast Chicken with Lemon and Rosemary

There’s nothing quite as comforting or universally loved as a perfectly roasted chicken. It’s a Sunday dinner classic, a weeknight hero, and the ultimate test of a home cook’s skills. Yet, so many of us have faced the disappointment of dry breast meat or undercooked thighs.

Friends, that ends today. This isn’t just another roast chicken recipe; this is your forever recipe. We’re combining simple, bright flavors with one game-changing technique to ensure you achieve juicy, herb-infused meat and shatteringly crisp, golden skin every time you roast.

The secret? It’s not just in the ingredients (though they are important!). It’s in trusting temperature over time. That’s where my favorite kitchen tool comes in, but we’ll get to that in a moment.

Why This Recipe Works

• Foolproof Method: A quick brine (or dry brine) ensures moisture is locked in from the start.
• Classic, Bright Flavors: Lemon, garlic, and fresh rosemary create a timeless aroma and taste that everyone loves.
• The Tool for Perfect Results: Using a wireless meat thermometer takes all the guesswork out of roasting, guaranteeing you pull the chicken from the oven at the exact right moment.

Ingredients You’ll Need

• 1 whole chicken (4-5 lbs), giblets removed
• 2 tablespoons unsalted butter, softened (or olive oil)
• 1 large lemon, halved
• 1 small bunch fresh rosemary (about 4-5 sprigs)
• 4-5 cloves garlic, smashed
• 1 teaspoon kosher salt (plus more for the cavity)
• 1 teaspoon black pepper, freshly ground
• 1 medium yellow onion, roughly chopped

Step-by-Step Instructions

Step 1: Prepare the Chicken

Pat your chicken completely dry inside and out with paper towels. This is the single most important step for crispy skin! If you have time, place the dried chicken on a plate in the refrigerator, uncovered, for 1-2 hours (or up to overnight) to further dry out the skin.

Step 2: Season Generously

Preheat your oven to 425°F (220°C). Place the chopped onion in the center of a cast-iron skillet or a roasting pan—this will act as your roasting rack and add incredible flavor to the drippings.

Rub the softened butter all over the outside of the chicken. Don’t be shy! Season the outside and the inside of the cavity liberally with kosher salt and black pepper.

Step 3: Stuff and Flavor

Take the lemon halves and the smashed garlic cloves and stuff them into the chicken’s cavity along with 3 sprigs of rosemary. As the chicken roasts, these ingredients will steam from the inside, perfuming the meat with a beautiful, subtle fragrance.

Step 4: Truss and Tie

Tie the chicken’s legs together with kitchen twine. This helps the chicken cook evenly and gives it a nicer presentation. Tuck the wing tips underneath the body to prevent them from burning.

Step 5: The Secret to Perfect Doneness: Your Thermometer

This is where the magic happens. For a truly juicy chicken, you need to cook it to an internal temperature of 165°F (74°C) in the thickest part of the thigh, without hitting the bone.

To do this without constantly opening the oven and losing heat, I rely on my INKBIRD Wireless Meat Thermometer. Insert the probe into the thickest part of the thigh, making sure it’s not touching the bone. Place the chicken in the preheated oven, and you can monitor the temperature from your countertop—no peeking required!

Step 6: Roast to Perfection

Roast the chicken at 425°F for about 50-75 minutes. The cooking time will vary, which is why the thermometer is essential. You’ll know it’s done when the skin is deep golden brown and crispy, and the wireless meat thermometer alerts you that the thigh has reached 165°F (74°C).

Step 7: Rest is Best!

Once your chicken is perfectly cooked, remove it from the oven. Transfer it to a cutting board and let it rest for at least 15-20 minutes. This allows the juices to redistribute throughout the meat. If you skip this step, all those beautiful juices will end up on your cutting board instead of in your mouth.

Serving Suggestions

Carve your beautiful, juicy chicken and serve it with the roasted onions and pan drippings from the skillet. It’s perfect alongside:

• Creamy mashed potatoes
• Buttery roasted vegetables like carrots or asparagus
• A simple green salad with a sharp vinaigrette to cut the richness

FAQ

Q: Can I use dried rosemary instead of fresh?

A: While fresh is highly recommended for its vibrant flavor, you can use 1 teaspoon of dried rosemary. Rub it into the softened butter before slathering it on the chicken.

Q: I don’t have a skillet. How else can I roast it?

A: A standard roasting pan with a V-rack works perfectly. The goal is to keep the chicken elevated so hot air can circulate all around it.

Q: Why is my chicken dry even when I use a thermometer?

A: The most common culprit is overcooking. Remember, carryover cooking will increase the temperature by 5-10°F after you take it out of the oven. For the absolute juiciest result, you can even pull it at 160°F—it will safely coast to 165°F as it rests.

There you have it! The only roast chicken recipe you’ll ever need. It’s simple, elegant, and—thanks to a little modern help—impossible to mess up. Give it a try this week and taste the difference that precision and patience make.

Happy roasting!