This delicious Roasted Chicken Recipe with Lemon and Rosemary is cooked to perfection. It’s one of my favorite healthy meals. It is perfect for a busy weeknight or for a dinner party.
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Prep time: 20 minutes
Cook time: 45-50 minutes*
Serves: 4-6
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Supplies Used
- Sharp knife
- Pastry brush
- Meat thermometer
- Large rimmed baking sheet
- Parchment paper or a Silpat™ baking sheet
Kitchen Notes and Tips
- 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.
Ingredients for Roasted Chicken with Lemon and Rosemary
- 2 large and fresh lemons, preferably organic
- 4-5 large sprigs of 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 sea salt) and black pepper, to taste
- 3-4 large garlic cloves, finely minced
- 2 T. extra-virgin olive oil
Recipe for Roasting a Chicken
#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.
#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.
#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.
#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.
#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.
#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 the 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!
Other Chicken Recipes To Try
If you’ve enjoyed this Roasted Chicken Recipe with Lemon and Rosemary, I highly recommend trying these delicious recipes for Thanksgiving:
- Stuffed Fajita Chicken
- Balsamic Chicken Breasts
- Orange Chicken With Brussels Sprouts
- Stuffed Pumpkin with Chicken and Walnuts
Don’t forget to come back and let me know how your Roasted Chicken with Lemon and Rosemary turned out! I hope this roast chicken recipe will be a huge hit in your household!
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Roasted Chicken Recipe with Lemon and Rosemary
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
- For best results, sprinkle salt and black pepper under the skin prior to stuffing with the lemon, rosemary, and garlic.
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