Lemon Herb Roasted Chicken

Lemon Herb Roasted Chicken

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One of my all-time favorite dishes
Great for Sunday dinner


1  2 – 3 lb. Roasting Chicken
1 Onion
Olive Oil
Fresh Sage
Fresh Rosemary
3 Cloves of Garlic
2 Lemons
Sea Salt
Coarse Black Pepper

Onion Powder
Garlic Powder


Clean chicken and remove the neck and gizzard. (Freeze the neck and gizzard. They can be used to season gravy and/or dressing.) Drizzle olive oil all over the chicken. The olive oil will encourage crispier skin. Cut a lemon in half and drizzle the juice of both halves all over the chicken. Sprinkle the spices: sea salt, black pepper, onion powder and garlic powder. Take some of the rosemary and sprinkle onto the chicken.

Take the fresh sage leaves, squeezed lemons, coarsely cut onion and rosemary and stuff the cavity. Cut the remaining lemon into coarse pieces and add to the cavity. Add the garlic cloves to the cavity. The flavors from the fresh herbs, garlic and lemon will infuse throughout the chicken, enhancing its flavor.


Chicken Roaster
Chicken Roaster
Chicken Roaster
Chicken Roaster









Preheat your oven to 350 degrees. If you have a convection oven, all the better. Preheat the convection oven to 325 degrees. You will probably have to remove all oven racks but the one the chicken will sit on. Take the seasoned and stuffed chicken and place it on the chicken roaster (see photos). (If your chicken is larger, you might want to use the wire chicken roaster.) Make sure the chicken roaster is placed in a roasting pan to catch the juices.

Cook for approximately 90 minutes…until the skin is deep golden brown. The breast temperature should read 180 degrees and the thigh 190 degrees. When pierced, the juices should run clear. If you are uncomfortable gauging when the chicken is done, buy one with a pop-up. I use them all the time. The aroma throughout your home will be delectable. 

Remove the chicken from the oven. It will be hard to resist immediately cutting into the chicken but let it stand 10 to 15 minutes so the juices settle. When you are ready to slice the chicken, remove it from the chicken roaster. Be sure to use a cutting board with a well to catch the run-off.

Alternate Cooking Method:

I cook my chickens on the barbeque or outdoor grill. I use indirect heat. 

On a 3 burner unit, I turn the left and right burners to high…after 10 minutes I turn them to low, the middle burner is left off. I place the chicken, on the roaster, in a roasting pan (to catch the drippings and lessen the chance of a grease fire) and position it on the middle burner. I allow the indirect heat from the left and right burners to cook the chicken for approximately 90 minutes. Same rules apply for testing for doneness. 

This meal will make great left-overs, if there are any.

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