Roasted Lemon Rosemary Chicken
Roasted lemon chicken with rosemary and garlic is perfect for a weeknight dinner! It comes together so quickly and insanely flavored with only a few simple ingredients.
Jump to:
- Rosemary Roasted Chicken Ingredients
- How to Make Lemon Rosemary Chicken
- How to make Roasted Rosemary Chicken with Different Cuts
- Roasted Lemon Rosemary Chicken FAQs
- What to Serve with Roasted Rosemary Chicken
- Video: How to Make Roasted Lemon Rosemary Chicken
- More Chicken Recipes
- Roasted Lemon Rosemary Chicken
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You can’t have too many roasted chicken recipes! This one is perfect for a busy weeknight or when you have a full house of guests.
It’s made in the oven with literally one bowl and a roasting pan. Not to mention only a few simple ingredients.
Rosemary Roasted Chicken Ingredients
You only need rosemary, lemon, and garlic. It’s an insanely flavorful combo, especially for the chicken.
Toss everything together and let your oven do all the work. Pair it with cauliflower mash or our recipe for garlic mashed potatoes and a house salad for a complete meal.
How to Make Lemon Rosemary Chicken
- Preheat the oven to 375 degrees F. Line a large rimmed sheet pan with parchment paper and set aside. You can use aluminum foil as well, just make sure to spray with a non-stick oil first.
- In a large bowl, combine the olive oil, rosemary, lemon zest, garlic, lemon juice, salt, and pepper. Add chicken and toss, thoroughly coating with the mixture.
- Arrange the chicken on the prepared sheet pan skin side down. Make sure not to crowd the chicken. Bake for 30 minutes. Then flip the chicken and continue baking for an additional 25-30 minutes.
How to make Roasted Rosemary Chicken with Different Cuts
This recipe works great with other cuts of chicken. Here are the cooking times and temperatures:
- Chicken breast (boneless, skinless): 425 F for 16-18 minutes
- Chicken thighs (boneless, skinless): 425 F for 12 minutes, flip, and bake for 8 minutes more
- Bone-in, skin-on chicken breast: 425 F for 35-45 minutes, roast skin side up
- Chicken wings: 425 F for 25 minutes, flip, and bake for 7-10 minutes more
- Whole chicken: 425 F for 1 hour for an average weight of a whole chicken of around 4 pounds. You’ll need to double the recipe for the rosemary lemon mixture if roasting a whole chicken.
Roasted Lemon Rosemary Chicken FAQs
The listed cooking times are an estimate. For the most foolproof way to ensure that your chicken is not over-or under-cooked, use an instant-read cooking thermometer. Chicken is cooked through when an internal temperature registers at 165F.
To make the chicken ahead of time, simply toss the chicken with the rosemary lemon mixture and refrigerate, covered, up to overnight. When ready to bake, arrange the chicken pieces on the prepared baking sheet and bake as directed.
What to Serve with Roasted Rosemary Chicken
Looking for some side dishes to serve with this lemon rosemary chicken? Here are a few favorites:
Video: How to Make Roasted Lemon Rosemary Chicken
More Chicken Recipes
If you try our Roasted Lemon and Rosemary Chicken, please leave a star rating and a comment letting us know how you liked the recipe.
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Roasted Lemon Rosemary Chicken
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 4-6 1x
- Category: Main
- Method: Roasted
- Cuisine: Italian
Description
Roasted lemon chicken with rosemary and garlic is perfect for a weeknight dinner! It comes together so quickly and insanely flavored with only few simple ingredients.
Ingredients
- 2 1/2 pounds bone-in, skin on chicken thighs and drumsticks, pat dried with paper towel
- 3 Tbsp. olive oil
- 2 Tbsp. fresh minced rosemary
- 2 Tbsp. lemon zest (from about 4 lemons)
- 2 Tbsp. minced garlic
- 1 Tbsp. fresh lemon juice
- 2 tsp. kosher salt
- Fresh black pepper, to taste
Instructions
- Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
- In a large bowl, combine olive oil, rosemary, lemon zest, garlic, lemon juice, salt, and pepper. Add chicken and toss, throughly coating with the mixture.
- Arrange the chicken skin side down on the prepared baking sheet. Bake for 30 minutes, then flip and continue baking for additional 25-30 minutes until completely cooked through. The skin should be golden brown when finished baking.
Notes
- This recipe works great with other cuts of chicken. See post for recommended baking times.
Nutrition
- Serving Size:
- Calories: 488
- Sugar: 0.1 g
- Sodium: 929.7 mg
- Fat: 38.6 g
- Carbohydrates: 2.5 g
- Protein: 31.6 g
- Cholesterol: 185.5 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
can I do this in a slow cooker
I’ve never tried it in a slow cooker so I can’t answer with certainty.
Finally a recipe that turned out amazing!! I used two breasts and 4 drumsticks (all bone-in) and it turned out amazing. Will definitely make again!
How can something so simple be so delicious? I kind of eyeballed some of the ingredients (lemon & garlic are measured with the *heart*) but I think I got pretty close to the amounts called for. The skin was perfectly crispy, nice & lemony with just a hint of the rosemary and garlic coming through. I put aluminum foil under the parchment which made washing the pan afterwards a breeze. Next time (oh, yes, there will be a next time!) I’m going to put some cut-up potatoes on the same pan & have that for the side dish. This would be such a perfect choice of recipe for someone just learning to cook: no complicated steps, no fancy ingredients, and the resulting dish is something they’d be proud of.
Thank you so much Susan. I’m so glad you enjoyed this recipe!
This is an excellent recipe.
The flavour is unbelievable.
I have tried a few of your recipes i have seen.
Thank you.
What’s the white creamy thing in the bowl? It’s not on the description.
Looking forward making it
There’s nothing creamy in this recipe. The white thing is garlic cloves.
Can u use breast!???
you can but you’ll have to adjust the bake time
I’ve made this recipe many times. It’s a definite “go to” for family and guests alike. I always add wedges of potatoes and one or two sliced lemons that I toss into the marinade as well, making sure to use a very large shallow roasting pan so everything roasts and caramelizes to perfection. The lemon slices are soooo yummy and a definite must on my dinner plate! Thanks for sharing this great recipe!
Wasn’t as flavorful as everyone boasted. I marinated it over night. And doubled the seasonings.
We loved this chicken! The house smelled so wonderful as this was roasting in the oven! Excellent recipe!
Thank you! I’m glad you enjoyed it.