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Rosemary Lemon Split Roast Chicken is a beautifully roasted bird, perfect for a flavorful and impressive meal.

Rosemary Lemon Split Roast Chicken Ultimate

This recipe delivers a perfectly roasted chicken with succulent breast meat and tender legs, achieved through split roasting and a flavorful rosemary lemon infusion. The technique ensures even cooking and maximum moisture retention, resulting in a delicious and foolproof meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken 3-4 pounds
  • 2 lemons, one halved, one sliced
  • 4 sprigs fresh rosemary
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Equipment

  • Kitchen shears or sharp knife
  • cutting board
  • Roasting pan
  • Roasting rack
  • small bowl
  • Meat Thermometer
  • paper towels

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels.
  3. Place the chicken breast-side down on the cutting board.
  4. Cut along both sides of the backbone to remove it.
  5. Flip the chicken over and press firmly on the breastbone to flatten it.
  6. In a small bowl, combine the minced garlic, olive oil, salt, pepper, and paprika.
  7. Rub the rosemary lemon marinade all over the chicken, making sure to get under the skin of the breast and thighs.
  8. Place the lemon halves and rosemary sprigs under the skin of the chicken breast.
  9. Arrange the lemon slices on top of the chicken.
  10. Place the chicken on the rack in the roasting pan.
  11. Roast for 45-55 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 175°F (79°C) and the breast registers 160°F (71°C).
  12. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
  13. Carve the chicken and serve immediately.

Notes

For extra crispy skin, ensure the chicken is thoroughly dry before roasting. Save the backbone for making chicken stock. Resting the chicken is crucial for juicy and tender meat. You can adjust the amount of garlic and rosemary to your preference.