Roast Chicken with Lemon And Rosemary

Here’s a great recipe that incorporates fresh rosemary.  Here’s the original recipe.


  • One chicken (small enough to fit inside a large ziploc bag)
  • A ziploc bag
  • One lemon, or the juice of one lemon
  • 2 -sprigs of fresh rosemary
  • 4-5 cloves of garlic, smashed and skinned, torn roughly
  • a teaspoon of dijon mustard
  • 2-3 tbsps of olive oil
  • Salt and pepper


Wash your chicken thoroughly, inside and out, and salt and pepper the cavity.

In the ziploc bag, add the rest of the ingredients.

Add the chicken to the bag, seal, and then smush it all about to mix up the marinade and massage it into the chicken. Place the bag with the chicken on a plate, and put it in the fridge. Ideally, you want it to be in there for 24 hours, but if you only have a few hours, that’s okay.

Preheat the oven to 350 degrees.

Place the chicken and marinade in a roaster, and roast, uncovered, for 60-90 minutes, depending on the size of your bird. You’ll know it’s done when the leg joints are loose and easy to wiggle, or you can prick it with a knife in the leg bone joint and the juices run clear.

Remove the chicken from the oven and tent it with some aluminum foil for about 5-10 minutes. This allows the meat to rest and makes the chicken juicer.

Carve and serve!