A delicious Roasted Lemon and Rosemary Chicken cooked to perfection - one of my favorite healthy meals. It is perfect for a busy weeknight or for a dinner party.
Prep time: 20 minutes Cook time: 45-50 minutes* Serves: 4-6
Tip: For best results, sprinkle salt and black pepper under the skin prior to stuffing with the lemon, rosemary, and garlic.
fresh lemons sprigs of fresh rosemary *whole chicken Sea salt (or kosher salt) black pepper large garlic cloves extra-virgin olive oil
*You can use chicken thighs or chicken leg, if preferred
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.