Rosemary Lemon Split Roast Chicken
This Rosemary Lemon Split Roast Chicken boasts crispy skin and juicy, tender meat infused with bright citrus and earthy rosemary flavors. Spatchcocking the chicken ensures even cooking and maximum crispiness. The optional pan sauce, made from drippings, adds extra richness.
Equipment
- Cutting board
- Sharp knife or kitchen shears
- roasting pan
- Meat thermometer
- Small bowl
- Whisk
- Paper towels
- Stovetop
- Fork
Ingredients
- 1 whole chicken about 3-4 lbs
- 2 lemons, one halved, one sliced
- 4 sprigs fresh rosemary
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons dry white wine optional
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the chicken inside and out and pat it completely dry with paper towels.
- Place the chicken breast-side down on your cutting board.
- Using a sharp knife or kitchen shears, cut along both sides of the backbone to remove it completely.
- In a small bowl, combine the minced garlic, olive oil, salt, and pepper.
- Rub this mixture all over the chicken, both under and on top of the skin.
- Place the halved lemon in the cavity of the chicken.
- Tuck the rosemary sprigs under the skin of the breast and thighs.
- Arrange the lemon slices on top of the chicken.
- Place the chicken in a roasting pan.
- Roast for 45-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The juices should run clear when pierced with a fork.
- To prevent the skin from burning, you can tent the chicken with foil during the last 15 minutes of cooking if needed.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- While the chicken is resting, prepare the pan sauce (optional). Place the roasting pan on the stovetop over medium heat.
- Add the chicken broth and white wine (if using) and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- In a small bowl, whisk together the melted butter and flour to create a roux.
- Gradually whisk the roux into the simmering broth until the sauce thickens to your desired consistency.
- Season the pan sauce with salt and pepper to taste.
- Carve the chicken and serve with the pan sauce (if made).
- Garnish with fresh rosemary sprigs and lemon slices for an extra touch of elegance.
Notes
For extra flavor, prep the chicken ahead of time by rubbing it with the garlic-herb mixture and storing it in the refrigerator for up to 24 hours. Leftover roast chicken can be stored in an airtight container in the refrigerator for up to 3 days. To avoid dry chicken, ensure it reaches 165°F in the thigh. Basting during roasting also helps.