This recipe is my go-to when I want to impress without spending hours in the kitchen. It's simple, elegant, and always a crowd-pleaser. I got the basic idea from my grandmother, but I've tweaked it over the years to make it my own. One time, I even accidentally used way too much garlic; it was surprisingly delicious!
Roasting chicken is super simple, even if you think you can't cook. The combination of rosemary, lemon, and garlic creates a stunning aroma while also infusing the chicken with tons of flavor. It's the kind of dish that makes your whole house smell amazing – which is always a major plus.
Seriously, this recipe is so simple to follow even for a complete beginner. I actually made it for the first time when I was about 12-years-old. Of course, my mom was watching and making sure I didn't burn down the house. My mom is a great cook.
Required Equipments
- Roasting pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Meat thermometer
- Chef's knife
- Cutting board
Rosemary Roasted Chicken with Lemon and Garlic: Frequently Asked Questions
Rosemary Roasted Chicken with Lemon and Garlic
A simple yet sophisticated recipe for rosemary roasted chicken with lemon and garlic. This dish is perfect for a weeknight dinner or a special occasion.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Pat your chicken breasts dry with paper towels—this is crucial for crispy skin. Season generously with salt and freshly cracked black pepper. Don't be shy!
- In a small bowl, combine 2 tablespoons of olive oil, 2 minced cloves of garlic (or more, I like a LOT of garlic!), the zest and juice of 1 lemon, and 2 tablespoons of fresh rosemary, chopped. Stir everything together until well combined.
- Place the chicken breasts in your roasting pan. Pour the herb and garlic mixture all over the chicken, making sure each breast gets a good coating. You might even want to rub it in for extra flavor.
- Roast the chicken for approximately 30-40 minutes, or until a meat thermometer inserted into the thickest part of the chicken registers 165°F (74°C). Cooking times will vary depending on the thickness of your chicken breasts, so keep a close eye on it. Every oven is different!
- Once the chicken is cooked through, remove it from the oven and let it rest for 5-10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Resist the urge to cut it open right away!!
- Serve immediately. Enjoy your delicious, juicy, incredibly flavorful rosemary roasted chicken. Consider serving with roasted vegetables or a simple side salad. I personally love it with roasted potatoes and asparagus. Yum!
📝 Notes
- Always ensure your chicken is fully cooked to an internal temperature of 165°F (74°C).
- You can adjust the amount of herbs and garlic to your liking. Don't be afraid to experiment!
- Leftover chicken is great in salads, sandwiches, or quesadillas!
🍎 Nutrition
Calories: 350 kcal
Protein: 35 g
Fat: 20 g
Carbohydrates: 2 g
Fiber: 1 g
Calcium: 20 mg
