Lemon and Rosemary Roasted Chicken Recipe

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Prep time: 20 minutes
Cook time: 45-50 minutes*
Serves: 4-6

Supplies:

Meat thermometer

Large rimmed baking sheet

Parchment paper or a Silpat™ baking sheet

Sharp knife

Pastry brush

Tip: For best results, sprinkle salt and black pepper under the skin prior to stuffing with the lemon, fresh rosemary, and garlic. 

*Cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc.

The minimum safe recommended cooking temperature for bone-in chicken is 165°F (74°C). Check for doneness (at least 160°F as the temperature will rise several degrees as the meat rests) with an instant-read thermometer after 35-40 minutes and adjust the final cook time accordingly. 

Lemon and Rosemary Roasted Chicken Recipe Ingredients:

• 2 large and fresh lemons, preferably organic 
• 4-5 large sprigs fresh rosemary, divided
• 1 (4-5 lbs.) whole chicken, cut into parts (bone-in, skin on)

*You can use just chicken thighs if preferred

• Sea salt (or kosher salt) and black pepper, to taste
• 3-4 large garlic cloves, finely minced
• 2 T. extra-virgin olive oil

Directions:

Step 1: Preheat oven to 400ºF and line a large rimmed baking sheet with a piece of parchment paper or a Silpat™ baking sheet. Set aside. 

Step 2: Make thin slices of both lemons, then cut the slices from one lemon into quarters. Break two of the rosemary sprigs into small pieces. Set aside. 

Step 3: Arrange the chicken on the prepared baking sheet without overcrowding. Use a sharp knife to gently lift the skin and sprinkle the meat with salt and black pepper, as desired. 

Step 4: On the thickest part of the chicken, create a pocket under the skin with the knife and insert the quartered lemon slices, minced garlic, and the small pieces of rosemary inside.

Drizzle the olive oil onto the chicken skin and coat the entire surface with a pastry brush. Sprinkle with additional salt and black pepper, as desired. 

Step 5: Scatter the whole lemon slices and rosemary sprigs onto the baking sheet and place into the preheated oven.

Roast for 40-45 minutes, or until the chicken reaches 160°F on an instant-read meat thermometer and is nicely browned on top. 

Step 6: Remove from the oven and brush the pan juices over the chicken with a clean pastry brush. Cover loosely with foil and rest for 5 minutes. Remove cover and brush pan juices over the chicken again.

Discard rosemary sprigs and lemon slices before serving with your choice of sides. You can pair Lemon Chicken with your favorite white wine!

Enjoy!

Lemon and Rosemary Roasted Chicken Recipe

Lori

A delicious Roasted Lemon and Rosemary Chicken cooked to perfection - perfect with green beans and your favorite wine!

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Prep Time 20 mins

Cook Time 50 mins

Servings 4 to 6

Ingredients

  

• 2 large and fresh lemons (preferably organic)
• 4-5 large sprigs fresh rosemary , divided
• 1 4-5 lbs. whole chicken, cut into parts (bone in, skin on) You can use just chicken thighs or chicken leg, if preferred
• Sea salt (or kosher salt and black pepper, to taste)
• 3-4 large garlic cloves , finely minced
• 2 T. extra-virgin olive oil

Instructions

 

• Preheat oven to 400ºF and line a large rimmed baking sheet with a piece of parchment paper or a Silpat™ baking sheet. Set aside.
• Make thin slices of both lemons, then cut the slices from one lemon into quarters. Break two of the rosemary sprigs into small pieces. Set aside.
• Arrange the chicken on the prepared baking sheet without overcrowding. Use a sharp knife to gently lift the skin and sprinkle the meat with salt and black pepper, as desired.
• On the thickest part of the chicken, create a pocket under the skin with the knife and insert the quartered lemon slices, minced garlic, and the small pieces of rosemary inside.
• Scatter the whole lemon slices and rosemary sprigs onto the baking sheet and place into the pre-heated oven.
• Remove from the oven and brush the pan juices over the chicken with a clean pastry brush. Cover loosely with foil and rest for 5 minutes. Remove cover and brush pan juices over the chicken again.

Notes

1. For best results, sprinkle salt and black pepper under the skin prior to stuffing with the lemon, rosemary, and garlic. 

Don’t forget to come back and let me know how your Rosemary Lemon Chicken turned out! I hope this roast chicken recipe will be a huge hit in your household!

Check out other easy recipes and quick dinners here.