Roasted Chicken with Lemon and Rosemary

Roasted Chicken with Lemon and Rosemary

cherylb413

"I'm always looking for really simple-but-delicious chicken recipes. My friend and colleague Paul Grimes, who is an amazing cook (and a food stylist to boot), gave me this one. Perfect for regular weeknight meals or when company comes."
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Ingredients

1 h servings 546 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 52 g
  • 104%
  • Cholesterol:
  • 205 mg
  • 68%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
  3. Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).

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Reviews

Read all reviews 22
  1. 28 Ratings

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Most helpful positive review

Delicious! I used all bone-in breasts and 2 chicken legs for the little guy. These came out very moist and tender. I didn't have fresh rosemary, so I used some dried. This also made great pan ju...

Most helpful critical review

Nothing wrong with these ingredients! Unfortunately just tossing some rosemary on to the chicken did nothing to flavor it. The lemon came through nicely, but the sprigs of rosemary simply dried...

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Delicious! I used all bone-in breasts and 2 chicken legs for the little guy. These came out very moist and tender. I didn't have fresh rosemary, so I used some dried. This also made great pan ju...

I just made this today. I used bone-in chicken breasts and dried, instead of fresh, rosemary since I had none. I stopped the cooking at 40 minutes since breasts have a tendency to over-bake and ...

Nothing wrong with these ingredients! Unfortunately just tossing some rosemary on to the chicken did nothing to flavor it. The lemon came through nicely, but the sprigs of rosemary simply dried...

Quick question....I already know this recipe will taste great but am wondering what to do with the garlic cloves. Are they left whole or crushed, etc? I could do it the way I think it should be ...

Quick and easy. I used garlic infused olive oil. Yum!

Yum! Used two large bone in chicken breasts. I added a little white wine to mixture. Cooked in convection oven at 425 for 40 minutes, turned off oven and left in for 5ish minutes to keep warm wh...

Great recipe! Made it for a graduation feast back in High School for my club. Scaled the recipe up to accommodate about 60 people and I used whole chickens sectioned, had a light layer of olive ...

This turned out great. It was simple. I put some the ingredients under the skin of the chicken leg quarters that I used, and laid the lemon slices on the bottom of a glass 13 x 9 dish. Delish!!!

Delicious and easy recipe! I smashed the garlic cloves with the flat of a kitchen knife. I also sliced the lemon really thin to let the juice out. Next time I will leave all the skin sides up to...

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