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Recipe: Lemon, Garlic and Rosemary Roasted Chicken with Grilled Romaine Salad

With summer fast approaching, any chef’s creative imagination shifts to the rich smoky flavors of a fire-hot grill. That’s why we’re teaching our latest Snapchefs unique grilling techniques with unique ingredients, including this grilled Romaine salad to accompany a wide variety of dishes, or just on its own for a satisfying lunch.


  • 5lb whole chicken, washed & dried
  • 2 Tablespoons olive oil
  • ½ cup butter, softened
  • 2 large springs fresh rosemary, diced finely (1 Tbs. dried can be substituted)
  • 4 garlic cloves, minced
  • zest of 4 lemons
  • Fresh lemon juice (2 lemons)
  • salt & pepper
  • Cavity stuffing (sliced lemons, sliced onions, spring of rosemary – or 1 Tsp dried)



  1. Preheat oven to 425.
  2. Add butter to a medium sized bowl.
  3. Add in olive oil, rosemary, garlic and lemon zest.
  4. Stir to combine. Set aside.
  5. Generously season chicken with salt and pepper, including inside of the cavity.
  6. Brush the butter mixture onto the chicken generously covering all of the chicken.
  7. Squeeze the juice of 2 lemons all over the chicken.
  8. Stuff the chicken with lemon slices, rosemary and onions.
  9. Tie together the legs, if desired.
  10. Place chicken in roasting pan.
  11. Cook for 45 minutes and then baste.
  12. Return to oven and cook for another 15 minutes or until golden. Lightly tent with foil if chicken is browning too quickly.
  13. Let chicken cool for 15 minute before carving.




PAM® Grilling Spray (or other similar spray)

4 tablespoons Canola Oil

2 tablespoons lemon juice

1 teaspoon Spicy Brown Mustard

1/2 teaspoon finely chopped garlic

1/4 teaspoon salt, divided

1/8 teaspoon ground black pepper

2 romaine lettuce hearts, cut in half lengthwise

1/4 cup shaved Parmesan cheese

2 tablespoons Sunflower Kernels, Roasted & Salted


Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Meanwhile, whisk together 3 tablespoons oil, lemon juice, mustard, garlic, 1/8 teaspoon salt and pepper in small bowl; set aside.

Brush romaine halves with remaining 1 tablespoon oil and sprinkle with remaining 1/8 teaspoon salt.

Grill 2 minutes on each side or until wilted slightly and grill marks develop. Place on shallow serving dish; top evenly with vinaigrette, cheese and sunflower kernels. Serve immediately.

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