Sneak Preview: This Oven-Roasted Lemon Rosemary Whole Chicken is a whole chicken roasted with rosemary, lemon, and garlic. Use the broth, onions, and garlic to make a grain-free and gluten-free gravy “instantly” with a blender.
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The words “Wonderful Gravy!” are scrawled across the original, food-stained copy of this recipe. That’s why I make this Roasted Rosemary Lemon Whole Chicken. If you are a “gravy” person like me, you’ll love the easy, foolproof, and flavorful gravy.
But that’s not the only reason. The rosemary smell is heavenly as it wafts about the house. It’s a precursor to the come-hither rosemary and lemon zest flavor awaiting you at the dinner table.
After you eat the chicken, consider making chicken stock from the bones. Freeze it for the next time you make this recipe. See detailed instructions for homemade stock. Here are more recipe ideas that need homemade chicken stock: Chicken and Sausage Gumbo, Leftover Rotisserie Chicken Soup, and Grandma’s Thin Homemade Egg Noodles.
How does this recipe make instant gravy?
About the gravy–it is “instant” because you pour all the roast vegetables and juices in a blender with a little extra chicken broth. Then, give it a whirl for extremely smooth and tasty gravy without stirring, whisking, adding flour, making a roux, trying to get rid of lumps, etc.
Only 6.6 grams of carbs in a serving of chicken and gravy combined.
Ingredients and common substitutions:
- Whole Chicken: Look for a chicken between 3-6 pounds.
- Onions: My first choice is white onions. Yellow onions make a good substitute.
- Garlic: Use two cloves of fresh garlic, not two bulbs. Bottled garlic is also OK.
- Lemon: If possible, stick with fresh lemons for this recipe. I can’t imagine any alternatives.
- Rosemary: Go fresh or go home with this essential ingredient.
- Olive Oil: Substitute avocado oil or canola oil. You can also use butter but no margarine with this recipe.
Frequently Asked Questions:
Lemon is acidic and helps balance the stronger flavor of the dark meat in the thighs and legs, and the fat from the chicken skin. It also adds an exquisite taste and aroma you don’t want to miss as the chicken roasts.
Remove the chicken from the bone. Double wrap and freeze for up to four months.
Final thoughts: If you have a small crowd, consider making this instead of turkey for your Thanksgiving celebration.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Oven-Roasted Lemon Rosemary Whole Chicken with Easy Gravy
- 2-3 (300-470 g) onions – quartered, divided
- 2 cloves garlic – divided
- 1 lemon quartered – divided
- 5 sprigs fresh rosemary
- 1 (1361-2721 g) whole chicken – 3-6 lbs
- 1½ tablespoons olive oil – divided
- 1 teaspoon table or sea salt
- ¼ teaspoon freshly ground pepper
- 1½ cups (227-340 g) low-salt chicken broth – divided
- Preheat the oven to 450˚F 230˚C). Stuff two onion quarters, one clove of garlic, two lemon quarters, and 5 sprigs fresh rosemary into the cavity of 1 (1361-2721 g) whole chicken, washed and dried.
- (Optional) Tie the chicken legs together with twine and tuck the wings to the back of the chicken.
- Rub chicken with 1½ tablespoons olive oil. Sprinkle with 1 teaspoon table or sea salt and ¼ teaspoon freshly ground pepper. Squeeze 1 lemon quarter over the chicken.
- Toss the remaining onions, garlic, and oil into a 13 x 9-inch baking dish or roasting pan. Position the chicken breast-side down over the vegetable mixture. Roast for 30 minutes.
- Turn chicken over, add 1/2 cup broth, and roast for 30+ minutes more until the internal temperature of the chicken registers 180˚F with a meat thermometer. (I tend to buy larger chickens between 6 and 7 pounds, so mine can take as much as an additional 60-90 minutes) Check the temperature of the breast near the thickest part of the thigh bone. If the skin starts to get too dark, cover with foil. If roasting a larger chicken, reduce the oven heat after 1½ hour to 375˚F to finish cooking.
- Transfer the chicken to a platter. Loosely cover with aluminum foil and allow to rest before carving.
- Pour roasted vegetables and chicken juices from the bottom of the baking dish into a blender along with the remaining 1 cup of chicken broth. Purée until smooth.
- Season with more salt and pepper. If desired, squeeze juice from the remaining lemon quarter into the gravy. Reheat if necessary and stir well before serving.