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Roasted Chicken with Lemon and Rosemary

Rated as 4.66 out of 5 Stars
61

"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
Original recipe yields 6 servings (1 roasted chicken)

Directions

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  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).

Nutrition Facts


Per Serving: 546 calories; 34.5 5.4 52 205 347 Full nutrition

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Reviews

Read all reviews 52
  1. 64 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
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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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...

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 ...

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 ...

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 ...

The whole family loved this (husband and toddler included). I agree with other reviewers to keep the chicken skin side up for crispness and to season under the skin. I increased the salt to help...

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...

Family enjoyed! I will make it again. I did marinate for 2 hours prior which I think made it moist and flavorful.