Easy Roasted Chicken With Rosemary and Lemon - Eat Mediterranean Food

6 servings
1 hr 10 min

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.

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Roasted chicken is a classic dish that can be enjoyed any time of year. This recipe is perfect for a busy weeknight or dinner party! Getting a tender, juicy, mouthwatering roast chicken on the table is easy, and the rosemary, lemon, and garlic add a wonderful depth of flavor to the dish.

This sheet pan chicken recipe is one of my family favorites! I like serving it with a simple green salad and roasted potatoes. Plus, it is gluten-free, paleo-friendly, and low-carb!

For this recipe, I use rosemary, lemon, and garlic that I tuck under the skin of the chicken for maximum flavor. But, of course, you could use any herbs or spices you prefer.

The key to making this recipe is to start with a whole chicken cut into pieces for fast cooking. Both the skin and the bones add to the flavor, and the skin makes is less likely to dry out.

If you need more confidence doing this yourself, ask your butcher to cut the chicken or buy chicken pieces from the supermarket. Make sure they have the bone still in and the skin still on.


Why this recipe works


Bone-in chicken is a kitchen staple for many recipes and many cooks. The bones add additional richness and depth of flavor, and the chicken tends to be more moist and tender. Additionally, the skin helps to protect the chicken from drying out during cooking. Some people enjoy the added flavor and texture the skin provides. If you prefer, you can discard it after the chicken has cooked.

Ingredients to use for this recipe


  • Whole chicken, cut into parts (bone-in, skin on)
  • Fresh lemons
  • Rosemary sprigs
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • Garlic


How to make the Roasted Chicken with Rosemary and Lemon


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.

Finely mince the garlic.

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 meat 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.

Cook meat to temperature, not by time. Use an instant-read meat thermometer to check the center temperature at the thickest parts to ensure your chicken is cooked perfectly. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc.

The minimum safe recommended cooking temperature for bone-in chicken is 165°F (74°C). Check for doneness (at least 160°F as the temperature will rise several degrees as the meat rests) with an instant-read thermometer after 35-40 minutes and adjust the final cook time accordingly.


Variations


You can use any herbs or spices you prefer.


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.
Storing leftovers


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


More Chicken Recipes


  • One-skillet Chicken and Spinach Orzotto
  • Slow Cooker Rosemary Lemon Chicken Thighs
  • One-Skillet Lemon Chicken with Summer Squash
  • Sheet Pan Roasted Chicken Thighs and Vegetable
  • Chicken Provençal with Tomatoes and Olives


More Sheet-Pan Recipes


  • Pistachio Crusted Salmon With Blistered Cherry Tomatoes
  • Sheet-Pan Boneless Pork Chops With Broccoli
  • Sheet Pan Roasted Chicken Thighs and Vegetables
  • Roasted Salmon with Fennel, Tomatoes and Potatoes
  • Baked Cod with Asparagus and Potatoes

If you don’t recognize a tool or skill I mention, look it up in the Cooking Terms Glossary for more information.


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Easy Roasted Chicken With Rosemary and Lemon - Eat Mediterranean Food
Recipe details
  • 6  servings
  • Prep time: 20 Minutes Cook time: 50 Minutes Total time: 1 hr 10 min
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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.
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.
  • You can use any herbs or spices you prefer.
  • Store leftover chicken in an airtight glass container for up to 3 days.
Sonia Skounaki-Garbidakis
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