Recipe - Garlic Roast Chicken with Rosemary and Lemon

Garlic Roast Chicken with Rosemary and Lemon

Pair with Villa Bellangelo - 2011 Dry Riesling
Prep: 20 min. Cook: 60 min.     Yield: 4 Servings


  • 2 tablespoons Olive Oil, plus more olive oil for oiling the baking sheet
  • 1 Chicken (about 4 lbs)
  • 1 teaspoon Rosemary Seneca Salt
  • 1 teaspoon Lemon Seneca Salt
  • Freshly ground black pepper
For the Rub:
  • 1 tablespoon finely minced garlic or 1 tablespoon garlic powder
  • 1 tablespoon grated fresh lemon zest
  • 1 tablespoon fresh rosemary or 1½ teaspoons dried rosemary
  • 1 teaspoon Rosemary Seneca Salt
  • 1 teaspoon Lemon Seneca Salt
  • ¼ teaspoon freshly ground black pepper


    • Combine al the ingredients for the rub
    • Preheat the oven to 425 degrees
    • Place a rack in the lower third of the oven
    • Lightly oil a large rimmed baking sheet with olive oil
    • Using your hands rub the chicken with olive oil and the rub
    • Arrange the Chicken on the prepared baking sheet
    • Sprinkle the Chicken with Salt and Pepper
    • Bake for approximately 50 to 60 minutes or until fully cooked
    • Use meat thermometer to check when done
    • Let the Chicken sit for 5 minutes

    Originally recipe at