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Rosemary Lemon Chicken

This Rosemary Lemon Chicken is simple and easy—no chopping required! Just toss in some fresh herbs and lemon slices and roast for a perfect weeknight dinner. 

Rosemary Lemon Chicken closeup after roasting.

I am an admitted Food Network junkie. I would watch all day long if I could. And, a few years ago when I had jaw surgery, that’s exactly what I did. With my jaw wired shut for six weeks, I lay on the couch and watched cooking shows all day. I know, there’s something weirdly wrong with that scenario.

In any case, I really enjoy Dave Lieberman. He’s not pretentious like some TV cooks and he usually prepares easy, inexpensive dishes—and has a way of making the most mundane food look delectable. Like roast chicken, for example.

I saw Dave making this rosemary lemon chicken and thought the combination was irresistible: crisp, olive oil coated chicken, fresh rosemary and thyme and lemon zest.

That’s it, just a few simple ingredients, but oh…the aroma of fresh herbs tantalizing you while the chicken cooks up moist on the inside and just-right, crispy, golden brown on the outside…wonderful.

I love that you don’t even have to chop the herbs, just throw them right on top of the chicken. And I think roasting the chicken in pieces rather than whole allows each piece to be coated with goodness.

This Rosemary Lemon Chicken is my go-to dish to take to someone who’s under the weather—throw in some mashed potatoes and green beans and you have a perfect meal that almost anyone would enjoy.

Last night, I served this with roasted sweet potatoes and green beans, just right for fall. I’ve tweaked the recipe a little from the original, but the concept is the same.

How to Make Rosemary Lemon Chicken:

  • 1 fryer chicken cut in 8 serving pieces, or breasts with skin and rib meat
  • Kosher salt and freshly ground black pepper
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • Olive oil, for drizzling
  • Zest from one lemon, then lemon slices from same lemon

Preheat the oven to 400°.

Place the chicken pieces skin side down in an large baking dish, 9×13 will do fine. Season all pieces generously with salt, pepper, olive oil and a quarter of the lemon zest. I season very generously, as I like lots of pepper and olive oil.

Turn pieces skin side up and season again generously with salt, pepper, olive oil and the rest of the lemon zest. Ohh, lemon zest. Yum! Place the herbs and lemon slices on top of the chicken and it’s ready for the oven.

Rosemary Lemon Chicken ready to bake with fresh herbs and lemon slices.

You can even make the chicken ahead to this point and save it in the refrigerator for a day. Just cover and take it out about half an hour before you’re ready to cook.

Roast until the skin is nicely browned and the juices run clear, about 40 minutes.

Rosemary Lemon Chicken after roasting in dish.

That’s it! Perfect Rosemary Lemon Chicken that’s quick and easy to prepare, inexpensive and delicious—give it a try today!

If you’ve tried this recipe, please rate the recipe and leave a comment below!

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Rosemary Lemon Chicken closeup after roasting.

Rosemary Lemon Roast Chicken

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

An easy recipe for roast chicken with fresh rosemary, thyme and lemon - crispy and juicy every time.

Ingredients

  • 8 pieces chicken (mix of pieces)
  • Kosher salt and freshly ground black pepper
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • Olive oil, for drizzling
  • Zest from one lemon, then lemon slices from same lemon

Instructions

  1. Preheat the oven to 400 degree F.
  2. Place the chicken pieces skin side down in an 9x13 baking dish. Season all pieces generously with salt, pepper, olive oil and a quarter of the lemon zest.
  3. Turn pieces skin side up and season again generously with salt, pepper, olive oil and the rest of the lemon zest. Place the herbs and lemon slices on top of the chicken.
  4. Roast until the skin is browned and the juices run clear, about 35 to 40 minutes.

Notes

Adapted from Dave Lieberman's roast chicken. http://www.foodnetwork.com/recipes/dave-lieberman/dads-roast-chicken-my-way-with-a-parsley-lemon-juice-oil-recipe/index.html

Nutrition Information:
Yield: 6 Serving Size: 6 servings
Amount Per Serving: Calories: 474Saturated Fat: 9gCholesterol: 158mgSodium: 535mgProtein: 39g

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Adapted from Dave Lieberman’s Roast Chicken recipe

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Jennifer Carnahan

Tuesday 28th of March 2017

I have made this recipe on multiple occasions and it always gets raves reviews. The chicken stays juicy and has so much flavor. Last time I made it, I used all breasts and thighs for a large dinner party - and was glad I had cooked extra as most of my guests wanted seconds!

Caroline

Monday 18th of February 2013

I am preparing to cook this this week. It looks perfect for a light and tasty meal.

Tes

Wednesday 27th of October 2010

Wow the chicken looks so juicy and perfect. I can't wait to try this recipe. I think roasemary and lime are great with chicken. Thanks for sharing!

Lucy

Wednesday 27th of October 2010

Tes,

You're welcome. I think you will love it!

Lucy

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