Roasted Rosemary Lemon Chicken Recipe

Try this flavorful Roasted Rosemary Lemon Chicken recipe this week! This savory dish is perfect for using up a whole chicken.

Roasted Rosemary Lemon Chicken

Roasted Rosemary Lemon Chicken is a perfect savory main dish!

If you’re a fan of Greek/Mediterranean food, then you know a popular combination is rosemary and lemon. Chicken is the perfect meat to absorb all of that amazing flavor, too!

Once I learned how to properly cut up a whole chicken, I loved how much money I could save by buying them. This recipe can also be used for a whole fryer. Bake it or put in the slow cooker for a flavor meal at the end of a long day.

The ingredients are simple for this recipe. If you can’t find fresh rosemary, feel free to substitute dried in place of it. If you do, you’ll only need about 1/3 of dried to the fresh. It’s very easy to over-do it with this herb so remember, less can sometimes be more!

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

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.

What to pair with your chicken:

Tri-Color Roasted Rosemary Potatoes

Classic Caesar Salad

Savory Mashed Sweet Potatoes

Fresh rosemary and lemon slices with savory roasted chicken

Ingredients:

2 large lemons, preferably organic
4-5 large sprigs rosemary, divided
1 (4-5 lbs.) whole fryer chicken, cut into parts (bone in, skin on)
Sea salt and black pepper, to taste
3-4 large garlic cloves, finely minced
2 T. extra virgin olive oil

Fork holding a bite of roasted rosemary and lemon chicken

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.

Thinly slice both lemons, then cut the slices from one lemon into quarters. Break 2 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.

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.

Scatter the whole lemon slices and rosemary sprigs onto the baking sheet and place into the pre-heated oven. Roast for 40-45 minutes, or until the chicken reaches 160°F on an instant-read thermometer and is nicely browned on top.

Remove from 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. Enjoy!

Plated view roasted rosemary lemon chicken
Yield: 6 Servings

Roasted Rosemary Lemon Chicken

Roasted Rosemary Lemon Chicken

Enjoy a savory aroma and flavor from this delicious main dish!

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 2 large lemons, preferably organic
  • 4-5 large sprigs rosemary, divided
  • 1 (4-5 lbs.) whole fryer chicken, cut into parts (bone in, skin on)
  • Sea salt and black pepper, to taste
  • 3-4 large garlic cloves, finely minced
  • 2 tablespoons 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.



Thinly slice both lemons, then cut the slices from one lemon into quarters. Break 2 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.



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.



Scatter the whole lemon slices and rosemary sprigs onto the baking sheet and place into the pre-heated oven. Roast for 40-45 minutes, or until the chicken reaches 160°F on an instant-read thermometer and is nicely browned on top.



Remove from 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. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 85Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 13mgSodium: 61mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 4g

This data was provided and calculated by Nutritionix on 11/8/2020

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Discover how you can turn a whole fryer into one of the best dinners your family has ever tried - Roasted Rosemary Lemon Chicken!

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