A simple easy recipe for whole Roast Chicken with lemon, garlic and rosemary, baked in the oven over vegetables all in one pan. (Allow 20-mins hands-on time plus 60 minutes baking time.)
Other Optional Seasonings (a little inspiration for next time!)
OTHER SEASONINGS: If using other spices, blends or seasonings, make sure to rub chicken with a little oilve oil and salt, then rub the spices on pretty generously. The oil will help it stick. 🙂 Have fun here!
LEFTOVERS: Use any leftover meat for tacos, enchiladas, salads the next day.
***And remember, even if you devour most of the chicken you can still make a good broth out of the bones and carcass. Put the whole thing in the fridge overnight. The next day simmer it, covered in water for a couple hours. Let it cool, pick the meat off the bones, and save the meat if you like. Season the broth with salt and pepper and use it for soup, stock or freeze for later. So tasty!
Keywords: roast chicken, best roast chicken, whole roast chicken, how to roast a whole chicken, roast chicken lemon, whole roasted chicken