Rosemary Lemon Chicken
  • 1 Whole Organic Chicken, 5-6 lbs
  • 40 Cloves of Garlic, peeled and crushed
  • 5 springs rosemary on the stem, 1 sprig removed from stem
  • 3 whole lemons, cut in halves
  • 7 tbsp extra virgin olive oil
  • 2 tbsp butter
  • salt & pepper
  1. Preheat oven to 350º. Let chicken adjust to room temperature before cooking.
  2. Cover the bottom of a large baking dish with 2 tbsp of extra virgin olive oil. Place 10 garlic cloves on the bottom of the pan and place the chicken on top of the cloves. Season inside of chicken with salt and pepper and the juice of ½ lemon. Stuff the cavity with 3 large springs of rosemary, 20 cloves of crushed garlic and 2 lemon halves. Generously season the outside of the chicken with salt and pepper. Massage the outer skin all over with some of the crushed garlic and 1 spring of rosemary. Sprinkle 5 garlic cloves and 1 sprig of rosemary on top of the bird. Place in center of preheated oven.
  3. In a separate saucepan, make basting sauce. On medium low, heat 5 tbsp of evoo and saute 5 cloves of garlic for 2-3 minutes, until translucent. Add 1 sprig of rosemary and ½ lemon. Cook 2-3 minutes then add 2 tbsp of butter. Season with salt & pepper. Keep basting sauce on very low heat and baste the chicken with the sauce every 30 minutes. Add more evoo and butter to the pan, if needed.
  4. Cook the chicken for approximately 2 to 2½ hours, or until the skin is dark golden brown. Strain the drippings from the pan and serve on the side. And don’t forget to save all the pan drippings to make your homemade chicken stock!
Recipe by Sonoma Christian Home at