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Lemon Pepper and Rosemary Roasted Chicken

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 1 cavity cleaned whole chicken
  • 4 stems divided fresh rosemary
  • 1/2 head garlic
  • 1 halved, plus slices for garnish lemon
  • 1/2 cup softened butter
  • 2 tablespoons divided lemon pepper seasoning


Pre-heat oven to 350 °F

Wash and pat dry chicken.

Sprinkle 1 t salt inside cavity. Stuff lemon halves, garlic and one stem of rosemary inside cavity. Note: Rosemary can be sticking out of bird.

Being careful not to tear the skin, gently separate skin from breast meat and stuff two sprigs of rosemary under the skin. Rub the entire bird with the softened butter. Sprinkle evenly with the lemon pepper seasoning.

Soak a small section of butchers twine in water. Tie legs of bird together using soaked twine.

Tuck wings under bird.

Cut the tops off of some garlic heads, drizzle with olive oil and toss in the roasting pan with your chicken. Never miss the chance to have

roasted garlic. Great as a spread on ciabatta bread with the chicken!

Place in a shallow roasting pan (breast side up) and bake until internal temp reaches 165 °F and juices run clear. Let rest before serving.

Garnish with lemon slices up the breast of the chicken and rosemary tucked in between.

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