Rosemary and Lemon Roast Chicken

When you cook with a convection oven, you get food that is crispy on the outside and tender on the inside. This flavorful chicken recipe from Thermador makes cooking the perfect chicken easy. Simple, natural ingredients combined with the power and speed of convection cooking delivers delicious flavors that will make a mouth-watering centerpiece for your next meal.

Rosemary and Lemon Roast Chicken


  • 1 whole Chicken
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons fresh chopped Rosemary
  • zest from two Lemons
  • Sea Salt, Kosher
  • fresh cracked Black Pepper
  • 3 medium Lemons, cut into quarters


Preheat oven to 425°F, Steam Convection Mode

Combine olive oil, rosemary, and lemon zest. Truss the chicken if desired. Spread rosemary mixture evenly over the chicken.

Season chicken generously with salt and pepper. Place in a baking dish or a baking tray that comfortably fits the chicken. Squeeze one lemon worth of quarters over and inside the chicken and place the squeezed pieces plus one more lemon’s worth of wedges in the pan with the chicken.

Cook for 1 hour – 1 hour 15 minutes, or until juices run clear when you cut between the leg and the thigh, or the temperature in the thickest part of the thigh reads 165°F when probed with an instant-read thermometer.

Remove from oven and allow to rest for about 20 minutes. Carve and serve with the third set of lemon quarters to squeeze as desired.

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