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Sunday’s Best Chicken

Total Time

Prep: 40 min. Bake: 2-1/4 hours + standing


6 servings

I am the busy mom of four and a nursing student, so weeknight dinners are often rushed. Sunday dinners are very important to our family and everyone loves when I make this old-fashioned chicken recipe. It's the best chicken recipe there is!—Amy Jenkins, Mesa, Arizona
Sunday's Best Chicken Recipe photo by Taste of Home


  • 2 to 3 medium lemons
  • 2 fresh rosemary sprigs
  • 1 roasting chicken (6 to 7 pounds)
  • 1 tablespoon olive oil
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon coarsely ground pepper
  • 1-1/2 teaspoons salt


  1. Finely grate enough zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity. Save the remaining lemon for another use.
  2. Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon zest; rub over chicken.
  3. Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. (Cover loosely with foil if chicken browns too quickly.)
  4. Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.

Nutrition Facts

1 each: 555 calories, 34g fat (9g saturated fat), 179mg cholesterol, 801mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 57g protein.

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