I hope you are ready for the most beautiful and delicious roasted chicken. This is my “Rosemary Lemon Chicken with White Beans” Juicy, tender and cooked to perfection. The white beans are the new potato my friends, you are going to love them with this chicken! They are so creamy, fatty and flavorful but also have that fresh lemony bite that makes them taste just like summer. A really great meal that I am sure you are going to love.
What you need to make Rosemary Lemon Chicken with White Beans
Whole chicken
Lemons
Fresh rosemary
Olive oil or butter
Salt, pepper, paprika
Garlic
White beans
Chicken broth
What you need to know before you make Rosemary Lemon chicken with beans
Make sure the skin of your chicken is completely dry before you rub it with the oil. This will help the skin to get crispy, brown and beautiful.
To me, presentation is very important. I don’t like it -at all, in the slightest… Ok, it’s my biggest pet peeve when it comes to food- when a roasted chicken looks like a road kill or it is upside down. You don’t have to tie your chicken like a pro, just grab both legs by the ends and tie them together. Grab the wings and tuck them in so that they are close to the rest of the chicken, and always roast the chicken breast-side up. These little extra steps are going to help you to make the most beautiful looking chicken.
Other recipes you might like
Crispy Chicken Drumsticks/ Air Fryer – Marisol Cooks
Air Fryer Lemon Pepper Chicken – Marisol Cooks
Air Fryer Ranch Chicken – Marisol Cooks
Rosemary lemon chicken with white beans
Ingredients
- 1 whole chicken
- 2 tablespoons of olive oil (light taste)
- 6-8 sprigs fresh rosemary
- 2 lemons
- 4 garlic cloves
- salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 can white beans
- 1 1/2 cup chicken broth
Instructions
- Preheat oven to 425 degrees F.
- In a small bowl mix together the oil, zest of 1 lemon, salt, paprika and pepper. Remove the leaves of two rosemary sprigs and chop them finely. Add to the mix and reserve.
- Remove the chicken giblets and rinse the chicken inside and out. Pat the outside dry with paper towels.
- Tie the chicken by the end of the legs with cooking twine and tuck in the wings. This is optional but it makes a beautiful presentation.
- Season with salt and pepper the inside of the chicken.
- Stuff the cavity with the 4 springs of rosemary, both halves of the zested lemon, and the garlic cloves.
- Rub the oil mixture all over the outside of the chicken, and in between the flesh and skin of the chicken around the breast area.
- In a Dutch oven add the beans and chicken stock. Place the chicken breast side up on top of the beans.
- Cut the remaining lemon in half and place it on top of the beans along with the rest of the rosemary.
- Cook the chicken for 1 1/2 hours or until done.
- Let the chicken rest for 20 minutes before carving. Serve with a side of white beans.
- Enjoy!
