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.
For more chicken recipes, try our roasted chicken thighs.
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.
I like that I can prepare this all ahead, including marinating the chicken. Then it’s all ready to pop in the oven after guests have arrived.
This recipe is delicious, and easy to prepare! Thank you!!! My teenage sons have been taking turns helping me prepare dinner and this was a great recipe for that! Thank you! I used all chicken thighs and it was a hit! After the chicken cooked, I took the leftover juices from the pan and mixed it with hot egg noodles (for my boys) and hot spaghetti squash, for me (I’m GF). So yummy! Thank you
Thank you!
Hi! The finished product looks so delicious. I love how simple the recipe is to follow. Unfortunately, our oven’s not working. You think this would turn out ok if done in a pan/skillet? If so, do I need to change anything/the order? Thank you in advance!
To be honest, I’m not sure how it will work on a skillet. Garlic easily burns when cooked in a skillet, especially for a longer period of time.
I have made this Rosemary Lemon Chicken many times for my family and we all love it! It’s so easy and tastes amazing. Love the simple ingredients and the way it makes the kitchen smell. We serve it with rice and green beans. Thank you for the amazing recipe!
Thank you Celeste! So happy to hear you are enjoying it.
Came out great! I used dried thyme instead of rosemary and used chicken breasts and baked for about 25 minutes at 375. I also halved the lemon zest. My boyfriend and I loved it!!
That sounds delicious! THank you for your feedback.
Hi Katya,
I have just turned 30 and in the process of expanding my cooking skills (I know, better late than never!)
Tonight I made your beautiful dish of rosemary and lemon chicken. I added roasted potato slices into it and green beans on the side. It went down a treat with my family who had been looking forward to it from smelling the lovely scent of it cooking in the oven!
I was sure I would have messed it up somehow but it was really enjoyable.
I am very pleased I came across your website and have also followed you on Instagram.
I look forward to trying many more!
I will definitely be making the chicken again in the next few weeks also! Nothing better than the smell of chicken cooking in this cold and stormy weather we are having in Scotland just now!
Thank you
Kind Regards
Kara
Thank you Kara for your lovely review. So happy to hear you enjoyed the chicken.
Fantastic recipe
My oven is always annoying not keeping the temperature. But despite this my hubby and I LOVED it
Will be a regular So so good. Thanks!!
These were amazing! Fantastic aroma while roasting, and great flavor.
Thank you!
Can this be done with boneless skinless thighs? If so at what temperature
Boneless, skinless, chicken thighs should work. You can keep the temperature same but just watch the time. I would say around 20ish minutes start checking the thighs and add more time if needed.
Thank you!
If you use boneless skinless, what should you look for in terms of it being ready/good to go? Like at the 20 min mark, what should I be looking for? Thanks!
That sounds about right! I would start with 20 minutes and check for doneness and then add more time if needed.
I’m a bit confused. The recipe says cook for a total of 1 hour ( 30 minutes,
flip chicken then cook another 25 -30 minutes) but in the comments you
talk about checking after 20 minutes to see if it is done ??
I would stick to the time as written in the recipe. I believe someone was asking about how long it would take to cook boneless, skinless thighs, then you would want to start checking for doneness around 20 minutes.
Tried this tonight and it was a hit! Loved it and look forward to making more of your yummy recipes!
Thank you! So appreciate that.
I made this last night and loved it! The house smelled AMAZING while this was in the oven. I love all things lemon while my husband isn’t a big lemon fan – but the lemon wasn’t overpowering at all and he even said we should keep the recipe in the rotation. I only had drumsticks but will definitely do this again with thighs as well. Thanks for the great recipe!
Thank you Nicole for the feedback! So happy to hear you enjoyed the recipe.
Okay I’m trying this tonight but with limes. Stay tuned.
Let me know how it turns out!
Hi Katya, love this! I changed it slightly by using a combination of fresh herbs I picked from my herb garden this afternoon, Rosemary, Oregano, and Lemon Thyme. I also used a combination of herb infused olive oils, Tuscan Herb and Basil olive oils. My house smelled incredible while it was cooking and it tastes delicious! I can’t wait to try some of your other recipes! If you ever need an event planner for any types of social or corporate events, please give me a shout. Thank you!
Thank you Heidi for your sweet review! So glad you enjoyed the recipe.
I’m always looking for new chicken recipes to try out. I usually do something simple as spices and garlic, but adding rosemary to this roasted chicken sounds so delicious! Adding it to my menu!
We like roasting chicken on a weekly basis. Kids love drumsticks and I am good with that because its so easy. Thanks for sharing this recipe, I am always on look out for ideas.
I can’t have enough of this lemon rosemary chicken. So delicious and kids are always happy when it’s on the table! I often throw potatoes in the same pan. So good!
Yeay! Thank you.
This was awesome and so easy to make! Hubby loved it
Thank you Chelle! Appreciate your feedback.
Can I marinade the pieces in the mix and cook layer in the day?
Yes it should be okay.
Can I make this recipe with boneless skinless chicken breasts? How do I adjust the cooking tine?
I think it will work with the boneless chicken breasts but unfortunately I can’t answer with certainty as to the cooking time without trying it out first.
Love this!!! Everybody in my house loves it! And i’d Never get tired of it!
Thank you Julia! Always a bonus when the entire family is happy with the dinner 🙂