Roasted Lemon Rosemary Chicken
Because we eat so much chicken around here I’m always adding new recipes to keep it interesting. Well, this roasted lemon rosemary chicken is definitely a winner! With just a few simple ingredients, this recipe is easy enough to serve on a weeknight and ready in less than an hour.
The combination of lemon, rosemary, and garlic gives the chicken an amazing flavor. Plus it gives the house such a pleasant aroma. Pair it with potatoes, rice, and your favorite vegetables to complete the meal.
I’ve made this recipe using a whole chicken cut into parts and spatchcocked chicken. I suppose you could use a regular whole chicken as well, just be sure to adjust the cooking time as it will take twice as long to cook.
Roasted Lemon Rosemary Chicken
Ingredients
- 3 lbs chicken parts with skin
- 2 tbsp chopped garlic
- 3 tbsp olive oil
- 2 tbsp fresh chopped rosemary
- 2 tbsp lemon zest
- 1 tbsp fresh lemon juice, about 1/2 lemon (save the rind)
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Clean chicken and pat dry.
- In a small bowl combine the garlic, olive oil, lemon zest, lemon juice, and rosemary and set aside.
- Rub the lemon rind on the chicken parts. Season chicken to taste.
- Use your fingers to gently loosen skin from the edges of the chicken parts, being careful not to tear skin. Using your fingers or a very small spoon, gently spread about a tablespoon of the mixture under skin of each piece of chicken. Spread the remaining mixture on the chicken.
- Make sure the chicken is skin side up. Place the chicken in the oven.
- Roast chicken 20 minutes, then baste with pan juices. Continue roasting and basting with pan juices every 15 minutes, 50-55 minutes total.
If you decide to try this roasted lemon rosemary chicken recipe, let me know how you like it!
Be inspired,
