Looking for the best roasted chicken recipe ever? Well, you have found it! I am absolutely head over heals in love with this Rosemary Lemon Roasted Chicken! Moist, flavorful and miles away from ordinary.
Baked on a bed of rosemary and lemon this chicken takes on so much flavor it will KNOCK.YOUR.SOCKS.OFF! You know that happy dance I told you about? The one I do in the kitchen? No? OK, so I am a total food geek. I get the biggest thrill out of recipe development. So, when I create a recipe I am the first to taste it. If it blows my mind... I do this really
I would video for you, but I will spare you. Just imagine some really entertaining 1980's dance off, now add a few years, a fork and a mouthful of food. Oh and a lot of MMMMM's. You get the point. LOL
So, if I haven't lost you by now. You can tell how excited I am about this chicken. It is that good. The lemon and rosemary steam right into the chicken and it absorbs the most incredible combination of flavors ever. The roasted lemons, rosemary and garlic on top give it an entirely new dimension of flavor. I ate the chicken all by itself. The chicken, the lemons, with the garlic and juice drizzled over top, with some extra fresh rosemary. OH.MY.WORD!
Now, you could also throw a pan of The Best Ever Garlic Roasted Brussels Sprouts and a couple russet potatoes into the oven call it dinner and lunch for the week. But, personally, my plate was piled high with chicken and roasted lemons. Even now my mouth is watering just thinking about it.
Now go forth. Make the best ever roasted chicken and funny dances. ❤
With love from our kitchen table to yours! XO
RECIPE AT THE BOTTOM
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Rosemary Lemon Roasted Chicken Breasts
SERVES 4 | ACTIVE TIME 5 Min | TOTAL TIME 50 Min
1-2 medium lemons, sliced
2 sprigs rosemary
2 garlic cloves, quartered
1 pound uncooked boneless skinless chicken breasts
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
Preheat oven to 425°F. Layer ½ lemon slices and 1 sprig of rosemary on the bottom of a baking dish. Scatter ½ of garlic around the pan.
Season both sides of chicken with salt and pepper. Lay chicken on top of lemon rosemary bed. Place remaining lemon slices on top of chicken breasts. Place rosemary sprig between the chicken breasts. Sprinkle with remaining garlic. Drizzle chicken breasts with olive oil.
Bake for 40-60 minutes until chicken is cooked through (1 pound takes about 40-45 minutes, 5 pounds takes 60 minutes). Cover with aluminum foil for 5 minutes and let the chicken rest. Serve and enjoy!
Cook’s Note’s: You can double, triple, quadruple, etc this recipe. I make it with 5 pounds of chicken so we have enough to eat all week.
If you prefer your chicken more browned on top, at the end of your cook time turn the broiler on and cook for 2-3 minutes until chicken and lemons are browned.
Recipe developed by Donna Elick - The Slow Roasted Italian
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