Rosemary, Lemon and Garlic Roasted Chicken on the Big Green Egg

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This recipe was inspired by our love of Rosemary, Lemon and Garlic together.  We hope you love this chicken as much as we did.  Also, serve with my Mushroom and Rosemary gravy that you can find at the end of the recipe.

Link to Recipe!

EGG Rosemary, Lemon and Garlic Roasted Chicken

  • 3 1/2 -5 pounds whole roaster chicken
  • Olive oil
  • Salt and Pepper
  • 1 bulb garlic
  • 1 bunch fresh rosemary
  • 2 sliced lemons
  • (mushroom and rosemary gravy recipe below)


  1. Heat your Big Green Egg for indirect cooking at 400 degrees F or 204 degrees C

  2. Rinse your chicken with cold water then blot dry using paper towels.  Place on a clean plate or work board.  Drizzle with olive oil and rub around the entire chicken.  Season generously with salt and pepper.  

  3. Peel all of the cloves of garlic.  Thinly slice about 1/2 of the cloves.  By using your fingers carefully open the skin and add the slices of garlic under the skin all around the chicken.  

  4. Take 2 stems of rosemary and slide over both breasts of the chicken. Take another 1 or 2 stems of rosemary and fold to fit in the cavity.  Slice both lemons.  Leave about 1 1/2 inch from one end of the lemon and press into the cavity on the rosemary leaving the open lemon on the outside (that will stay in place) 

  5. Using an aluminum pan or baking sheet to place the Vertical Chicken Roaster then insert the chicken.  Press until lemon just starts to come down the cavity.  Take the remaining lemons and garlic and place in your pan or baking sheet.  Add in about 1 inch of water.  Place pan on the Big Green Egg and roast until the skin becomes nice and crispy with a gold brown color.  Baste every 30 minutes until the internal temperature is 165 Degrees F or 74 degrees C.   Remove from roaster and set on a plate or board then cover with foil and let rest.  Then carve and enjoy.

    Mushroom and Rosemary Gravy


    • 1 tablespoon unsalted butter
    • 8 ounces bella sliced mushrooms
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground pepper
    • 1 stem of rosemary, chopped
    • 1 slice lemon
    • 2 cups low sodium chicken broth
    • 1 teaspoon cornstarch


    1. Melt butter in a sauté pan over medium heat.  Add in mushrooms, salt and pepper.  Cook for about 5-7 minutes.  
    2. Add in rosemary, chicken broth and slice of lemon.  Let simmer for 5 minutes.  
    3. Whisk cornstarch in a small bowl with 2 tablespoons of cold water then pour into the pan.  Lower to medium-low until thickens.  
    4. Taste for any additional salt or pepper.  
    5. Remove lemon slice
    6. Enjoy with our Roasted Chicken