rosemary lemon roasted chicken 

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I love roasting a chicken.  The thing that makes this the best chicken is the brine.  
Sitting in that salt water makes for one juicy chicken.  The flavors come next. You can make a whole different-tasting roasted chicken by changing up just a few things. 


  • 1 whole chicken 
  • 2 large potatoes cut into cubes (saving a portion for the neck to be stuffed)
  • 2 lemons 
  • 1 onion 


  • 1/4 cup sugar 
  • 1/2 cup salt 
  • 1 tbsp lemon pepper seasoning
  • 1/2 tbsp Crushed rosemary 
  • 1/2 tbsp garlic powder 


  • Bring 2 cups of water to a boil and add brining ingredients 
  • Let cool by icing down or patiently waiting (I'm not patient! Ice Ice Baby) 
  • Place chicken in a large container that is big enough to be immersed in the brine 
  • Pour brine mixture on top of chicken and add water until fully covered 
  • Let it brine overnight or for 6 hours (minimum) 

Cook! Directions are for a 5lb chicken- you may need to adjust the cooking time. Please check internal temp.

  • Cook on 350 for 2 hours
  • Cut the potatoes into cubes and spread all over the roasting pan (save a little part of the potato to stuff in the neck area of chicken) 
  • Cut the onion in half, dicing half and placing in the bottom of the roasting pan- save the other half for later 
  • Cut the lemons in half and squeeze the juice inside of the chicken. 
  • Stuff the chicken with the lemons 
  • Take the other half of the onion and stuff in the bottom of the chicken 
  • Place a part of a potato in the top neck part of the chicken 
  • Stuffing the potato in the top, and the lemons and onion stuffed in the bottom will help keep the chicken moist while cooking
  • Let it go for 1 hour without doing anything 
  • The second hour baste it every 20 minutes 
  • When done, allow it to rest for about 20 minutes before cutting it