Emeril's Fresh Rosemary and Lemon Chicken with Roasted Vegetables

Emeril Lagasse's Home Cooking

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

Simple but elegant, Emeril Lagasse's recipe for Fresh Rosemary and Lemon Chicken with Roasted Vegetables might be the perfect meal.


  • Chicken
  • 1 whole roasting chicken (about 3 to 4 pounds), remove necks, gizzards and livers from the cavity of the chicken; rinse chicken under cool water and pat dry
  • Emeril's Essence (available in stores or any seasoning of your choice)
  • Roasted Vegetables
  • 1 lb. new potatoes, quartered (or 1 lb. Idaho potatoes, peeled and cut into eighths)
  • 4 medium onions, peeled and quartered
  • 8 carrots, peeled, cut in half lengthwise and then cut into eighths
  • 3 celery stalks, cut stalks into quarters
  • 2 tbsp. olive oil
  • salt
  • black pepper
  • Seasoning
  • 8 sprigs of fresh rosemary, leaves removed and finely chopped
  • 4 garlic cloves, finely chopped
  • zest of 3 lemons
  • 1/4 cup olive oil
  • salt
  • black pepper
  • Cooking Directions

    Preheat the oven to 400 degrees.

    Season the whole chicken with Emeril's Essence or seasoning of your choice.

    In a medium-sized mixing bowl, combine the rosemary, garlic, lemon zest and 1/4 cup olive oil. Mix thoroughly. Season the mixture with salt and pepper.

    Using your fingers, separate the thin membrane between the breast meat and skin, then spoon a quarter of the seasoning over each breast. Using a sharp knife make several slits in the leg, thigh and wing areas. Stuff the seasoning in the slits. Set aside.

    In a mixing bowl, combine the vegetables and 2 tbsp. of oil. Season with salt and pepper. Toss well. Spread the vegetables evenly over and half-baking sheet or a shallow roasting pan. Place the chicken on top of the vegetables.

    Place in the middle rack in the oven. Cook for 30 minutes in your preheated 400-degree oven.

    Reduce the heat to 350 degrees and continue to cook for 1 hour.

    Remove from the oven and cool for about 10 minutes before serving.

    Carve the chicken into 8 pieces. To serve, spoon some of the vegetables in the center of each plate. Lay 2 pieces of the chicken over the vegetables. Spoon any pan juices over the top of the chicken.

    Recipe copyright Emeril Lagasse and Felicia Willett, 2000

    Recipe Summary

    Main Ingredients: roasting chicken, rosemary, garlic, potatoes

    Course: Dinner, Main Course

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