Roast Chicken With Lemon and Rosemary

READY IN: 2hrs 20mins
Recipe by Chill

This is from Emeril Lagasse. I changed the recipe around a bit. The sauce is absolutely wonderful, and the chicken has lots of flavor. I served this with Wild Rice With Cranberries And Caramelized Onions.

Top Review by jrusk

Outstanding!! I'm so glad I made this. The chicken was flavorful but not overpowering. I do think next time I'll use 2 lemons as well. I threw some garlic and rosemary in the cavity with the rest of the goods. I added some potatoes to the pan in preparation for gravy. Now for the GRAVY ... I'm a gravy FINATIC and think it's perfectly normal to eat it like soup. This is now on my top 5 gravy list. I used wondra to thicken mine a bit. I didn't add extra roasted garlic b/c I flat out forgot that step. I actually thought about having gravy for breakfast this morning but I decided it will best be served with leftovers tonight, lol. I can't wait to share this recipe. Thanks so much for posting. It's delicious, easy and economical.

Ingredients Nutrition


  1. Emeril's directions were preheat oven to 500 degrees F and cook for 40-50 minutes, but I preheated the oven to 350 and cooked for approx 2 1/2 hours.
  2. So, here's the directions.
  3. Season the chicken inside and out with salt and pepper. Squeeze the lemon halves over the chicken and place the rinds inside the chicken. Place the bay leaves inside the chicken as well.
  4. In a small bowl combine the garlic, rosemary, olive oil and butter. Rub the chicken with the blend and place in a roasting pan.
  5. Roast until the chicken breast registers around 180-185 degree. Remove chicken saving juices (not fat).
  6. Place roast pan over high heat adding stock, roasted garlic, wine and rosemary to the juices. Bring to a boil and reduce gravy by half, until somewhat thick. Serve with chicken and enjoy.

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