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Whole roasted chicken with rosemary and shallots in a cast iron pan with carving knife nearyby.
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5 from 15 votes

Lemon Rosemary Roasted Whole Chicken

This Lemon Rosemary Roasted Whole Chicken has the best crispy, buttery skin and juicy meat cooked over shallots for an easy chicken dinner prepared in one pan.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Resting Time 1 hour
Total Time 2 hours 20 minutes
Servings 4 servings
Calories 616kcal
Author Yumna Jawad


  • 6 large shallots cut in quarters
  • 1 3-5 pound whole chicken giblets removed and discarded
  • 4 whole sprigs fresh rosemary plus 1 tablespoon finely chopped
  • 1 lemon halved
  • 1 head garlic halved
  • salt to taste
  • black pepper to taste
  • 4 tablespoons unsalted butter softened


  • Place the chicken at room temperature for about 45 minutes.
  • Preheat the oven to 400˚F. Place the shallots in a 10-inch cast iron skillet or oven safe baking dish. Set aside.
  • To prep the chicken, pat it dry with paper towels. Place the whole rosemary sprigs, lemon and garlic in the cavity, then tie the legs together with kitchen twine and tuck the wing tips back. Season generously with salt and pepper all over the surface of the chicken. Sprinkle with the remaining chopped rosemary.
  • Place the chicken on top of the shallots in the pan, then rub the butter all over the exposed surface.
  • Roast for about 60 to 75 minutes, or until the internal temperature taken in the thickest part of the thigh is 165˚F.
  • Rest the chicken for 15 minutes before carving and serving. Serve with caramelized shallot from the bottom of the pan.


*Nutrition is for a 4 lb whole chicken.
Storage: Store leftovers in an airtight container in the fridge up to 3-4 days. You can shred the chicken from the bone first or as is. To reheat, place the chicken in a preheated oven for 10-15 minutes until heated. You can also reheat in an air-fryer for about 7-8 minutes.
Remove chicken from the fridge ahead of time. Allowing the chicken to sit at room temperature for about 30 minutes before roasting will ensure even cooking and allow you to distribute the butter on top better.
Save those shallots! The caramelized shallots might just be my favorite part of this recipe, so make sure to enjoy them with the chicken after eating.
Make gravy from the drippings. The drippings you get from the roasting process are amazing as is to spoon over the chicken. But you can also make a quick pan gravy by placing the skillet on the stove top and whisking in ¼ cup flour and 1 cup chicken stock. Then cook until it has thickened to your liking.
Let the chicken rest. Allow the chicken to rest to redistribute the juices for the most tender results. Once the chicken is removed from the oven, use foil for tenting it for about 15 minutes


Calories: 616kcal | Carbohydrates: 12g | Protein: 42g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 306mg | Potassium: 615mg | Fiber: 2g | Sugar: 4g | Vitamin A: 693IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 3mg