If your family loves chicken as much as mine does, you’re always looking for easy and delicious recipes to try! This Roasted Rosemary Lemon Chicken is a new family favorite! The best part, it’s so easy! I love Sheet pan meals- they are so flavorful and the cleanup is a breeze.
Want another great Sheet Pan Chicken Recipe? Try Herb-Roasted Chicken with Potatoes! It’s another of my family’s favs!
Tip: For best results, sprinkle salt and black pepper under the skin prior to stuffing with the lemon, rosemary, and garlic.
Prep time: 20 minutes
Cook time: 45-50 minutes*
Serves: 4-6
See the Recipe Card below for notes about Cook Time!
Ingredients for Rosemary Lemon Chicken:
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
Directions for an Easy Sheet Pan Meal:
- 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!
Print the Recipe!
Roasted Rosemary Lemon Chicken- Easy Sheet Pan Meal!
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
Instructions
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. Thinly
slice both lemons, then cut the slices from one lemon into quarters. Break 2 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. 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 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.
6. 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!
Notes
For best results, sprinkle salt and black pepper under the skin
prior to stuffing with the lemon, 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 temperature will rise several degrees as the meat rests) with an instant-read thermometer after 35-40 minutes and adjust final cook time accordingly.
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