Sultry Poultry: Lemon, Garlic, & Rosemary Roasted Chicken (Recipe)

For a long while Danny and I ate mostly chicken, ground turkey, and fish. However, I grew tired of chicken.

I had no problem indulging in hot wings but aside from that, I was over chicken breasts, chicken thighs, drumsticks, etc.

Danny on the other hand, had no problem with chicken whatsoever. So, the other day, when I was in the supermarket I picked up a whole organic chicken with the full intention of making it ENTIRELY for Daniel. He needs plenty of protein as he works out 4 to 5 days a week, and the man can eat! He is fully capable of eating a whole chicken without any help from me and I was okay with that. 

I decided to roast the entire chicken. That decision was based partly on curiosityI never roasted a whole chicken before, and partly on laziness, I didn't feel like cutting up the whole chicken, LOL.


But, I didn't know that at the time. All I knew was that I wanted to find a decent roasted chicken recipe. I looked through my Pinterest Board and came across a roasted lemon, garlic, and rosemary recipe and decided to give it a try.

Why not try something a little different and a little special for the man I love?

...I didn't know what I was getting myself into...

How could I know I would fall victim to this sultry poultry?

Findlay House Sultry Poultry

I had no desire to eat ANY of this chicken. (I was over chicken, remember?) Besides, I had never liked lemon pepper seasoning - on anything. And this recipe called for a fresh lemon and lemon zest.

I'd also never really had rosemary as a major ingredient in my cooking, and to be honest I didn't think I liked it. It wasn't an herb I had on hand, so I bought dried rosemary and took the fresh sprigs from my neighbor's communal herb garden. My first time ever doing that. The "pick me" sign has always been there but I just never did. Until now. (Thanks Lois! lol) 

I wish I could accurately describe the entrancing aroma that escapes the oven as this chicken roasts. It's euphoric. Before I knew what was happening I was licking my chops in anticipation. 

"I'll just taste a little piece," I reasoned to myself. "So I can sign off as having done an excellent job."

...Meanwhile, Danny was at the gym... 

When the kitchen timer finally signaled that the chicken was done. I fought the urge to taste it for about another 30 minutes. I wanted to eat, I mean TASTE it, with Danny, which meant waiting until he got home. 

I failed.

The seductive ways of this steamy poultry got the best of me in the end. And my little TASTE ended up becoming my dinner.

It was an accident.

An accident that I made two times over.

Yes, I had not one, not two, but THREE helpings of this delectable chicken. 

"What was I planning to make for myself again?"


This recipe is everything good about chicken cooked correctly. It was crispy on the outside, cooked well on the inside, and moist with flavor. The organic nature of the chicken also makes a big difference. 

But don't take my word for it. Try this recipe for yourself! 

I can tell you this - one encounter with this roasted chicken and you'll never glance at another store bought roasted chicken again. It's THAT serious. 

Happy Eating!

xoxo, CF




4lb. whole organic chicken, washed & dried

2 Tablespoons olive oil

1/2 cup butter, softened

Dried Rosemary

Large sprigs fresh rosemary

4 garlic cloves, minced

1 lemon - for zest




Fresh lemon juice - from lemon

Cavity Stuffing - lemon slices, sliced yellow onions, minced garlic clove, sprig of rosemary 


1. Preheat oven to 425 degrees.

2. Melt the butter 7 seconds to soften in a medium sized bowl

3. Add in olive oil, dried rosemary, fresh rosemary, minced garlic, and lemon zest from half of the lemon. Stir to combine. Set aside.

4. Generously season the chicken with salt, pepper, and garlic (seasoning). Including inside the cavity. 

5. Brush the butter mixture onto the chicken generously covering 

up all the chicken. 

Photo By: Divas Can Cook 

Photo By: Divas Can Cook 

6. Squeeze the juice of the other half of the lemon all over the chicken.

7. Take the lemon half (in step 3) and slice it up. Stuff the chicken with lemon slices, rosemary, onions, and fresh chopped garlic. 

8. Place the chicken in a roasting pan lined with foil paper.

9. Cook for 45 minutes. 

10. Open the oven and baste the chicken. 

11. Return to the oven and cook for another 15 minutes. 

12. Let the chicken cool for 15 minutes before you carve it and enjoy! 


  • The original recipe can be found here, at Divas Can Cook
  • You can tie the chicken legs together if you so choose.