Roasted whole chicken garnished with rosemary and served with assorted roasted potatoes on a green platter.

Rosemary and Lemon Roast Chicken

Name: Rosemary and Lemon Roast Chicken | Thermador Recipes by Steam
Ingredients: 1 whole chicken; 2 tablespoons olive oil; 2 tablespoons fresh chopped Rosemary; Zest from two Lemons; Sea salt of Kosher Salt; Fresh cracked Black Pepper; 3 medium Lemons, cut into quarters; Preheat oven to 425°F, Steam Convection Mode

Bright, aromatic, and effortlessly elegant, this Rosemary and Lemon Roast Chicken pairs crispy, herb-scented skin with juicy, lemon-scented meat. A simple oil, rosemary and lemon-zest rub infuses the bird while roasted lemons in the pan add a gentle, caramelized citrus finish—perfect for a weeknight dinner or an easy weekend main.

Ingredients

4-6 servings:

1 whole chicken

2 tablespoons olive oil

2 tablespoons fresh chopped Rosemary

Zest from two Lemons

Sea salt of Kosher Salt

Fresh cracked Black Pepper

3 medium Lemons, cut into quarters

Preheat oven to 425°F, Steam Convection Mode

Instructions

Step 1

Combine olive oil, rosemary, and meyer lemon zest. Truss the chicken if desired. Spread rosemary mixture evenly over the chicken.

Step 2

Season chicken generously with salt and pepper. Place in a baking dish or a Baking Tray that comfortably fits the chicken. Squeeze one lemon worth of quarters over and inside the chicken and place the squeezed pieces plus one more lemon's worth of wedges in the pan with the chicken.

Step 3

Cook for 1 hour - 1 hour 15 minutes, or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F when probed with an instant read thermometer.