Slow-Roasted Chicken with Rosemary and Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slow-roasted chicken infused with fresh rosemary and zesty lemon, perfect for a comforting family dinner. This mediterranean-inspired chicken ready in about 165 minutes pairs whole chicken, fresh rosemary sprigs, large lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 150 min Serves 6 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Rinse and pat dry 4 lbs whole chicken, then season inside and out with 2 tsp sea salt and 1 tsp black pepper.
  2. Step 2: Slice 1 large lemon into thin rounds and mince 5 garlic cloves. Stuff the chicken cavity with 4 sprigs fresh rosemary, half the lemon slices, and half the garlic.
  3. Step 3: Rub the outside of the chicken with 3 tbsp olive oil and arrange remaining lemon slices and garlic on top.
  4. Step 4: Place the chicken breast-side up in a roasting pan and pour 1 cup water into the bottom to keep it moist.
  5. Step 5: Roast uncovered for about 2 1/2 hours, basting every 30 minutes with pan juices, until the internal temperature reaches 165°F and the skin is golden and crisp.
  6. Step 6: Let rest 15 minutes before carving to allow juices to redistribute.

Frequently asked questions

How long does Slow-Roasted Chicken with Rosemary and Lemon take to make?

Total time is about 165 minutes (15 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Chicken with Rosemary and Lemon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole chicken from drying out.

Can I substitute ingredients in Slow-Roasted Chicken with Rosemary and Lemon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Chicken with Rosemary and Lemon for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Chicken with Rosemary and Lemon?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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