Description
A succulent whole chicken roasted to golden perfection with fragrant rosemary and zesty lemon, served with a velvety herb-infused drizzle for an elegant yet comforting meal.
Ingredients
Scale
For the Crust:
- 1 whole chicken (4–5 lbs), patted dry
- 2 lemons, one sliced and one juiced
- 4 sprigs fresh rosemary, plus 1 tbsp chopped
- 4 cloves garlic, minced
- 3 tbsp olive oil, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon zest
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Place chicken in a roasting pan.
- Rub chicken with 2 tbsp olive oil, salt, and pepper. Stuff cavity with lemon slices and rosemary sprigs.
- Roast for 1 hour 15 minutes, until golden and internal temperature reaches 165°F (74°C). Let rest 10 minutes.
- While chicken rests, whisk sour cream, mayonnaise, chopped rosemary, parsley, lemon juice, lemon zest, and remaining olive oil in a bowl.
- Carve chicken and serve drizzled with the creamy herb sauce.
Notes
You can customize the seasonings to taste.