Lemon-Rosemary Roast Chicken

  • Yield: servings


1-- (3 4 pound) roasting chicken
1-- apple
2-- lemons
2-- celery stalks
1-- sweet onion
1-- carrot
1tablespoon flour
2tablespoons Lemon pepper
1tablespoon Garlic salt
1tablespoon Onion Powder
2teaspoons Sage
2teaspoons Rosemary
2tablespoons canola oil
1/2cup of water


Preheat the oven to 400 degrees F.

Quarter apple, onion and lemons, cut celery and carrots into 2 inch pieces. Toss fruit and veggies with 1 tbs canola oil and rosemary.

Take out the giblets out of chicken – rinse chicken inside and out. Stuff chicken with equal parts of lemon, apples, onions, celery and carrots in both cavities. Place left over fruit and veggies in bottom of roasting pan and place the chicken on top, breast side up. Put 1/2 cup of water in bottom of roasting pan

Pat the outside of the chicken dry with paper towels, rub the outside with remaining canola oil, and sift flour over the outside of chicken to form thin even coat. Mix lemon pepper, garlic salt, onion powder, and sage together and sprinkle even coat over outside of chicken. Add remain spice mix to water in bottom or roasting pan.

Tie the legs together with kitchen string and tuck the excess skin of neck cavity under chicken.

Roast for 1 1/4 to 1 1/2 hours, baste and rotate pan every 20 mins. Roast until the juices run clear when you cut between the leg and the thigh and skin is crispy and golden. Allow to sit at room temperature for 15 minutes before carving.