Rosemary & Lemon Roasted Chicken from Tasia’s Table

Rosemary & Lemon Roasted Chicken

When you make Rosemary & Lemon Roasted Chicken for dinner your house will smell amazing and your family will be ready and waiting to eat!   I am actually relatively new to roasting whole chickens. Recently I received a copy of Tasia’s Table, Cooking with the Artisan Cheesemaker of Belle Chevre by Tasia Malakasis, I knew I had to try her Rosemary & Lemon Roasted Chicken.

It turned out juicy and flavorful with a beautifully browned skin.  The recipe calls for a paste of olive oil, garlic, rosemary and lemon zest rubbed under the skin, a lemon placed inside and then it is sprinkled with salt and pepper.  Pretty easy!  Very delicious!

Tasia’s Table is an impressive cookbook with mouthwatering photos.  With recipes like Three Cheese Grilled Cheese with a little Soul and Southern Basil Pesto it is a cookbook that I will be using often!

I have always been fascinated by artisan cheesemakers.  I loved this quote from Tasia in the book, “Why am I doing this?” I became a cheesemaker primarily because it is fun. I find immense joy in it because it feeds me—both literally and figuratively— and because I get to share that joy with so many people through the products I create. Those are the  same reasons I cook and share food at my table.”

Rosemary & Lemon Roasted Chicken

from: Tasia’s Table by Tasia Malakasis


  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons fresh rosemary, chopped
  • 2 teaspoons dried oregano
  • 5 cloves garlic, minced
  • 2 teaspoons lemon zest
  • 1 (7-pound) whole chicken, giblets removed, rinsed and patted dry
  • 1½ teaspoons kosher salt
  • 1½ teaspoons black pepper, freshly ground
  • 1½ lemons, quartered

Cooking Directions:

Preheat oven to 450 degrees. In a small bowl, combine olive oil, rosemary, oregano, garlic and lemon zest.

Place chicken in a roasting pan. Rub oil and herb mixture under skin and over chicken. Sprinkle chicken with salt and pepper. Place 1 lemon in cavity of chicken. Tie legs together with kitchen twine, tucking wings under.

Roast for 20 minutes at 450 degrees, then reduce temperature to 375. Cook until meat thermometer inserted in thickest part of thigh registers 180 degrees, about an hour. Squeeze remaining half of fresh lemon over entire chicken.

Garnish with rosemary and lemons.



Disclosure: I was provided with the book for review and as always, all opinions are my own.

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