Are you looking for a dish that boasts delightful flavors while being incredibly easy to prepare? Look no further than the Roasted Rosemary Lemon Chicken. This mouthwatering recipe combines the zesty brightness of lemon with aromatic rosemary, creating an inviting centerpiece for dinner. Not only is this dish a treat for the palate, but it also presents beautifully, making it perfect for both casual family dinners and elegant gatherings.
The combination of rosemary and lemon is truly magical. Rosemary adds an earthy, pine-like flavor, while lemon introduces a refreshing zest that cuts through the robust chicken. This dish is satisfying and incredibly versatile, complementing a variety of side dishes. Ideal for a hearty meal, this roasted chicken can elevate any dinner table setting.
Interestingly, I first encountered this dish during a small gathering with friends. The aroma wafting through the kitchen was unlike anything I had experienced, and each bite was pure bliss. Now, it has become a staple in my home, evoking memories of laughter and shared meals.
Flavor Description
The Roasted Rosemary Lemon Chicken is succulent, juicy, and infused with incredible flavor. Each piece of chicken is coated in garlic and dressed in a savory olive oil glaze, while the lemon slices roast alongside, enhancing the dish with sweet, caramelized notes. For those who prefer a vegetarian option, consider pairing this dish with roasted vegetables or a fresh salad.
Let’s Dive into the Recipe
Now, let’s get into making this delightful roasted chicken at home!
Ingredients
- 2 large lemons, preferably organic
- 4-5 large sprigs rosemary, divided
- 1 (4-5 lbs.) whole fryer chicken, cut into parts (bone in, skin on)
- Sea salt and black pepper, to taste
- 3-4 large garlic cloves, finely minced
- 2 T. extra virgin olive oil
Directions
- Preheat oven to 400ºF and line a large rimmed baking sheet with a piece of parchment paper or a Silpat™ baking sheet. Set aside.
- Thinly slice both 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 sharp knife to gently lift the skin and sprinkle the meat with salt and black pepper, as desired.
- Create a pocket under the skin with the knife and insert the quartered lemon slices, minced garlic, and the small pieces of rosemary inside. Drizzle the olive oil onto the chicken skin and coat the entire surface with a pastry brush. Sprinkle with additional salt and black pepper, as desired.
- Scatter the whole lemon slices and rosemary sprigs onto the baking sheet and place into the pre-heated oven. Roast for 40-45 minutes, or until the chicken reaches 160°F on an instant-read thermometer and is nicely browned on top.
- Remove from oven and brush the pan juices over the chicken with a clean pastry brush. Cover loosely with foil and rest for 5 minutes. Remove cover and brush pan juices over the chicken again. Discard rosemary sprigs and lemon slices before serving with your choice of sides. Enjoy!
Enjoy this flavorful dish with a side of roasted vegetables or a crisp green salad. A light white wine, like Sauvignon Blanc, pairs perfectly with the freshness of this meal.
Have you tried this Roasted Rosemary Lemon Chicken? Share your experience in the comments below!
