Lemon Rosemary Roasted Chicken

June 20, 2012 • Alaska from Scratch, Main Dishes, Poultry, Recipes

Lemon Rosemary Roasted Chicken via Alaska from Scratch

Weather: sunshine, birds, breeze… bliss
What I’m listening to:  National Geographic Channel

I picked up a big picnic pack of bone-in, skin-on chicken pieces on sale at the market and was anxious to get home and find a way to incorporate some of the fresh rosemary we have planted in the garden. The classic, fresh flavors of lemon and rosemary are perfect for summer and the method is rather simple… it tastes like I put a whole lot more work into it than I actually did. And the smell that fills the house is just one big welcome home hug.

Lemon Rosemary Roasted Chicken via Alaska from Scratch

I baked my chicken on a cooling rack on top of a baking sheet so that the air can circulate underneath the chicken and get brown and crisp on all sides. This prevents the bottom of the chicken from boiling in its own juices and getting soggy. The result is juicy, flavorful meat and golden, crispy skin.

Lemon Rosemary Roasted Chicken via Alaska from Scratch

I sliced some potatoes and onions and put them underneath the cooling rack during baking, allowing them to roast and caramelize in the chicken juices- but of course, that delicious bit is completely optional.

Lemon Rosemary Roasted Chicken

Adapted from [Simply Recipes|http://www.simplyrecipes.com/recipes/lemon_chicken/]

Yields: 4-6 servings

  • 3-4lbs chicken parts (I used a dark and light meat mix pack), bone-in, skin-on, excess fat trimmed
  • 2T lemon zest
  • 1/3c lemon juice
  • 2 cloves garlic, chopped
  • 1T fresh rosemary, chopped
  • 1t salt
  • 1t black pepper
  • 2-3T melted butter
  • Lemon slices and fresh rosemary for garnish

In a bowl, whisk together lemon zest, juice, garlic, rosemary, salt, and pepper. Place chicken pieces in a plastic zipper bag and pour marinade over. Toss to coat thoroughly. Refrigerate at least 2 hours.

Place oven rack in the upper third of the oven and preheat to 425. Line a baking sheet with foil or silicone baking mat and place a cooling rack on top of that.

Remove chicken pieces from the bag, reserving the marinade, and place in a single layer, skin side up, on the cooling rack. Brush each piece of chicken with melted butter.

Bake for a total of 50 to 55 minutes, or until the skins are crispy brown, and the chicken is cooked through, juices running clear. Half-way through baking baste the chicken pieces generously with reserved marinade.

Garnish with lemon and fresh rosemary.