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5 from 45 votes

Easy Roasted Chicken with Rosemary and Lemon

This Sheet Pan Roasted Rosemary Lemon Chicken is tender, juicy, and roasted to golden-brown perfection with rosemary, lemon slices, and garlic tucked away under the skin to rending lots of flavors.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mediterranean Recipes
Keyword: Chicken, Dairy Free, Easy Recipe, Egg-Free, Gluten-Free, Nut-Free, One-Pan Dinner, Sheet Pan Chicken, Sheet Pan Recipe, Sheet-Pan Dinner
Diet: Dairy-Free, Flexitarian, Gluten-Free, Keto, Mediterranean, Paleo, Whole30
Servings: 6
Calories: 201kcal

Ingredients

  • 1 4-5 lbs whole chicken cut into pieces, bone-in, skin-on
  • 2 large lemons preferably organic
  • 4-5 sprigs rosemary divided
  • Sea salt and freshly ground black pepper to taste
  • 3-4 large garlic cloves finely minced
  • 2 tbsp extra virgin olive oil

Instructions

  • Preheat oven to 400ºF and line a large rimmed baking sheet with a piece of parchment paper or a silicone baking mat. Set aside.
  • Thinly slice the lemons, then cut the slices from one lemon into quarters.
  • Break 2 of the rosemary sprigs into small pieces. Set aside.
  • Arrange the chicken on the prepared baking sheet without overcrowding.
  • Use a paring knife to gently lift the skin and create a pocket under the skin.
  • Sprinkle salt and pepper under the skin.
  • Insert the quartered lemon slices, minced garlic, and the small rosemary pieces under the chicken skin.
  • Drizzle the olive oil onto the chicken skin and coat the entire surface with a pastry brush.
  • Scatter the whole lemon slices and rosemary sprigs onto the baking sheet and place them in the oven. Roast for 40-45 minutes until the chicken reaches at least 160°F on an instant-read thermometer and is nicely browned on top.
  • Remove from the oven and brush the pan juices over the chicken with a clean pastry brush. Cover loosely with aluminum foil and rest for 5 minutes.
  • Remove the cover and brush pan juices over the chicken again. Discard rosemary sprigs and lemon slices before serving with your choice of sides.

Notes

Notes and Cooking Tips

  • For best results, sprinkle salt and black pepper under the skin before stuffing it with lemon, rosemary, and garlic.
  • Always cook the chicken to temperature, not by time. Actual cooking time varies based on several factors. These include internal starting temperature, individual oven variations, size of the chicken, what else is in the oven while cooking, etc.
  • The safe cooking temperature for chicken is 165°F. Use an instant-read meat thermometer to check the center temperature at the thickest parts to ensure your chicken is cooked perfectly. Check the temperature after 35-40 minutes and adjust the final cooking time accordingly. Remove from the oven when the internal temperature at the thickest part reaches at least 160°F. The temperature will continue to rise several degrees while the chicken rests.
  • Ask the butcher to cut the chicken in pieces if you are not confident, or buy pre-cut chicken pieces (thighs, legs, drumsticks, breast - with the bones and skin still in place). It saves a good bit of prep time and mess.
 

Variations

You can use any herbs or spices you prefer.
 

Storing leftovers

Store leftover chicken in an airtight glass container for up to 3 days.

Nutrition

Calories: 201kcal | Carbohydrates: 36g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 412mg | Fiber: 3g | Sugar: 3g