There’s nothing cozier than a whole roasted chicken that perfumes the kitchen with lemon and herbs. This version uses The Olive Leaf Lemon Olive Oil for bright citrus flavor and a golden, crackly skin. A little Rosa Maria seasoning (or dried basil/rosemary) keeps it simple, and quartered lemons with celery steam the bird from the inside so it stays juicy. It’s an easy Sunday dinner that turns into the best leftovers all week.

Ingredients

• 1 whole chicken, 5–6 lb (giblets removed)
• 1/4 cup The Olive Leaf Lemon Olive Oil
• 1–2 lemons (you’ll use the zest, juice, and the quarters for stuffing)
• 2 celery stalks, trimmed
• 1–3 tsp Rosa Maria Seasoning (or dried basil/rosemary)
• Kosher salt & freshly ground black pepper

Instructions

1. Preheat oven to 450°F. Pat the chicken very dry with paper towels (dry skin = crisp skin).
2. Prep the lemon. Zest one lemon. Halve it, juice one half (or the whole lemon for extra zip), then quarter the juiced halves.
3. Season the bird. In a small bowl, combine Lemon Olive Oil, lemon zest, and lemon juice. Rub all over the chicken. Season generously with salt, pepper, and Rosa Maria (or dried basil/rosemary). Sprinkle a little seasoning inside the cavity, too.
4. Stuff & rack. Stuff the cavity with the lemon quarters and celery pieces. Place the chicken breast-side up on a lightly oiled roasting rack set in a roasting pan (or line the pan with foil if you don’t use a rack).
5. Roast hot, then low. Roast 10–15 minutes at 450°F to start the browning. Reduce heat to 350°F and continue roasting about 20 minutes per pound (roughly 1 hour 40 minutes–2 hours for a 5–6 lb bird), until an instant-read thermometer reads 165°F in the thickest part of the breast and 175°F in the thigh.
6. Rest & carve. Let the chicken rest 10–15 minutes. Carve and spoon pan juices over the slices.

Food-safety note: Always cook poultry to at least 165°F in the thickest part and avoid rinsing raw chicken to prevent cross-contamination.

Make it your own

• Herb swap: Mix chopped fresh rosemary or thyme into the rub.
• Garlicky option: Add 3–4 minced garlic cloves to the oil/lemon mixture.
• Sheet-pan dinner: Scatter halved baby potatoes and carrots around the chicken; toss with a little Lemon Olive Oil and salt before roasting.
• Saucy finish: Deglaze the pan with 1/2 cup chicken broth plus 1–2 Tbsp Lemon White Balsamic; simmer 2–3 minutes and spoon over slices.

Serve with

Garlic Mashed Potatoes, a simple green salad dressed with Lemon Olive Oil + White Balsamic, or roasted green beans.