Roasted Chicken with Lemon and Rosemary

Roasted Chicken with Lemon and Rosemary

3 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  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

Adjust Servings

Original recipe yields 1 roasted chicken

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Directions

  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 (3)

Rate This Recipe
Christina
9

Christina

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 juices. The only thing I would do differently next time would be to use an extra lemon to squeeze the juice on the chicken before baking to get a better lemon flavor. Made a great dinner tonight...a definite keeper~YUM! Thanks for sharing. :)

Ava Flavah!
4

Ava Flavah!

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 dry. It came out delicious: tender, juicy and very flavorful! This is a prime example of recipes that I love-quick, easy, simple ingredients, and tasty results.

Magnolia Blossom
4

Magnolia Blossom

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

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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