Rosemary Lemon Roasted Chicken

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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More paleofection from our boy George at !!!

Preheat your oven to 400 Degrees F
Rinse and clean the whole chicken with cold water and then pat dry
Place on a roasting rack in a roasting pan
On your cutting board make a garlic shallow paste. You do this by combining the minced garlic and shallots, sprinkling with sea salt, and using the side of a knife to push down and smash until it becomes a paste
Gently separate the skin of the chicken away from the breast meat and slide the paste in and evenly spread around
Heavily salt and pepper the cavity of the chicken
Zest your lemon, then cut your lemon in half squeezing the lemon juice over the top of your bird and then placing both halves of your lemon inside the cavity of your bird with all of your rosemary
Rub the exterior of your bird with EVOO coating it evenly and then season with salt and pepper and sprinkle with your lemon zest
Roast in your 400 Degree oven until the internal temperature of your bird in the leg reaches 160 Degrees
Serve with a side of your choice


  • 3-4 Lb Whole Chicken
  • 2 Cloves of Garlic Minced
  • 1 Shallot Minced
  • 2 Sprigs of Fresh Rosemary
  • 1 Lemon
  • EVOO
  • Sea Salt
  • Pepper


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