Is your family fans of chicken for dinner? Do they complain that the chicken is dry? How about bland? Believe me when I say that once they try this Roasted Rosemary Lemon Chicken dinner, they will be asking for it time and time again! This sheet pan chicken recipe is tender, juicy, roasted to perfection, and full of rosemary, lemon, and garlic!
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Roasted Rosemary Lemon Chicken
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
The secret to moist and flavorful chicken is putting aromatics UNDER the skin before you roast it. Once you try it, you will understand why this chicken tastes amazing!
I’ve been using this method to cook our Christmas turkey for so many years, but strangely never thought to do it with chicken!
This roast chicken recipe starts with a whole chicken that is cut into pieces for fast cooking.
If you are not confident doing this yourself, ask your butcher to joint the chicken for you, or alternatively buy chicken pieces from the supermarket. Make sure they have the bone still in and the skin still on. They both add to the flavor.
From the title of the recipe you can see that rosemary and lemon are used to flavor the chicken, but there is also garlic too, as well as salt and pepper to your personal taste preference.
Just those few ingredients plus a drizzle of olive oil on the chicken skins to help them get crispy in the oven and you have such a simple but amazing tasting roasted chicken dish!
Serve it up with our rustic roasted potatoes and a selection of steamed vegetables green beans, asparagus, or broccoli would go great on the side.
More Recipes Using Chicken
The hero of this dish is of course the chicken, so here are some more recipes using the same:
- One-Pan Chicken Cacciatore – Italian Hunter’s Stew
- Lemon Herb Chicken Drumsticks with Smoky-Bacon Greens
- Hawaiian Barbecue Chicken
More Sheet Pan Recipes
Looking for more sheet pan cooking inspo? Check these recipes out next:
- Sheet Pan Roasted Chicken Thighs with Potatoes
- Sheet Pan Steak Dinner: Garlic Parmesan Steak with Asparagus
- One-Pan Lemon & Rosemary Chicken Thighs
How Do I Make Roasted Rosemary Lemon Chicken?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 2 large lemons
- 4-5 large sprigs rosemary, divided
- 1 (4-5lbs / 1.8-2.2kg) whole chicken, cut into parts (bone-in, skin-on)*
- Sea salt and black pepper
- 4 large garlic cloves, finely minced
- 2 Tbsp extra virgin olive oil
- Preheat oven to 200C/400F/Gas 6 and line a large rimmed baking sheet with a piece of parchment paper. Set aside.
- Thinly slice both lemons, then cut the slices from one lemon into quarters. Set aside.
- Break 2 of the rosemary sprigs into small pieces. Set aside.
- Arrange the chicken pieces onto 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 it into the preheated oven.
- Roast for 40-45 minutes, or until the chicken is cooked through, the juices run clear, and the skin is nicely browned. The safe internal temperature for cooked chicken is 75C/165F, check the thickest part of the chicken with an instant-read thermometer. You can remove the chicken from the oven a few degrees less as it will continue to cook as it rests. **See notes.
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!
- *Ask your butcher to do this for you if you are not confident, or alternatively buy pre-cut chicken pieces (thighs, legs, drumsticks, breast - with the bones and skin still in place).
- **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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 882Total Fat: 54gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 355mgSodium: 269mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 91g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Slow Cooker Pumpkin + Apple Soup
- Side Dish: Rustic Roasted Potatoes with Garlic, Rosemary & Lemon
- Beverage: Berry Peach Non-Alcoholic Sangria Mocktail
- Dessert: Berry Cheesecake Parfaits
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!