1. Preheat oven to 350°F. Remove giblets.
2. Place oil, garlic, salt, pepper and red pepper flakes in a food processor or blender. Pulse several times. Rub roaster inside and out with oil mixture. Place rosemary and lemon in body cavity.
3. Place roaster, breast side up, in a shallow roasting pan in oven. Roast 2 to 2 1/2 hours or until PERFECT ROAST® Thermometer pops up and a thermometer inserted in thickest part of thigh registers 180°F.
4. Remove and discard PERFECT ROAST® Thermometer before carving.

Rosemary-Lemon Roaster

Average User Ratings:

Rosemary-Lemon Roaster
By Catherine A. McClarey | February 7, 2010, 2:25 pm | Dwight, IL

Very juicy, yet thoroughly cooked-through meat, and golden-brown skin, in 2 hours flat! My 3-cup mini-chopper was perfectly adequate to the task of pulsing together the ingredients for the oil rub (partly because I didn't have whole cloves of garlic in the house, and thus substituted 1/2 tbsp. each minced garlic and minced shallots (both of which come in little jars sold in the produce section of the supermarket). I started the chicken breast-side down in a V-rack in a 9"x13" pan, and flipped it breast-side up halfway through -- which helped it brown evenly. The skin wasn't quite as crispy as I would have liked, but it wasn't overly flabby, either. A full little package of fresh rosemary from the supermarket produce section fit nicely in the cavity with the lemon. I didn't notice a strong rosemary aroma in the cooked chicken, though, so I would perhaps substitute a cheaper fresh herb (such as parsley), or even some aromatic veggies (such as green onion or celery) next time, if I wanted to economize. (You could always include a bit of dried rosemary in the oil rub, if you still wanted that herb somewhere in this dish.)

Rosemary-Lemon Roaster
By Debbie Wright | April 4, 2009, 11:17 am | Tinley Park, IL

This is the best darn recipe around. I buy three or four roasters when they are on sale to make this recipe for a Sunday Dinner. My hubby's favorite!

Rosemary-Lemon Roaster
By Steve | March 14, 2008, 3:02 pm | kearny, NJ

Fabulous!! And SO EASY! I didn't have any garlic, but I rubbed the inside and out with POULTRY SEASONING, and of course used the rosemary & lemon...it really was incredible! I DID leave the chicken in the oven for an extra half hour after the button popped up...it seemed to pop to soon, and it ended up perfect. very moist and delicious.

Rosemary-Lemon Roaster
By Darold R | October 29, 2007, 5:30 pm | atlanta, GA

I've made this recipe many times and always receive rave reviews from my guests. I think its pretty darn good too! ;-)

Rosemary-Lemon Roaster
By Bonnie | October 20, 2007, 4:21 pm | richmond, VA

This reciepe called for to much garlic. Next time I would just use the lemon and rosemary inside the cavity and use olive oil, salt and peper on top. I used 1/2 cup of white wine instead of the recommended water, turned out well.