Lemon and Rosemary Chicken

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"Bone-in chicken braises in a flavorful combination of garlic, rosemary, tomatoes and lemon to create an absolutely scrumptious family-style dish."
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1 h 10 m servings 467 cals
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Original recipe yields 4 servings



  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 57.6 g
  • 115%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 807 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Grate the zest from 1 lemon. Squeeze 1/3 cup juice from the lemons.
  2. Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken in batches and cook for 10 minutes or until well browned on both sides. Remove the chicken from the saucepot. Pour off all but 1 tablespoon pan drippings.
  3. Reduce the heat to medium. Add the garlic and rosemary to the saucepot and cook and stir for 30 seconds. Stir in the tomatoes and broth.
  4. Increase the heat to medium-high. Return the chicken to the saucepot and heat to a boil. Reduce the heat to medium-low. Cover and cook for 30 minutes or until the chicken is cooked through. Remove the chicken to a serving platter, cover and keep warm.
  5. Increase the heat to medium-high. Heat the broth mixture to a boil and cook for 10 minutes or until the mixture is reduced by half. Remove the saucepot from the heat. Stir in the lemon juice. Pour the mixture over the chicken. Sprinkle with the lemon zest.


  • Serving Suggestion: This dish is delicious served with hot cooked rice or egg noodles.


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Good basic dish. Made as directed except I used 1TB dried rosemary instead of fresh and I added 1/2 cup white wine before reducing sauce. Next time I will use only chicken thighs (preference) ...