Rosemary Lemon Roasted Chicken Breasts + Video

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Rosemary Lemon Roasted Chicken Breasts are the best-roasted chicken recipe ever!! I am absolutely head over heels in love with this! Moist, flavorful and miles away from ordinary.

Rosemary Lemon Roasted Chicken Breasts

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 embarrassing hip and fun dance in the kitchen.

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

rosemary lemon roasted chicken breasts prep

So, if I haven’t lost you by now.  You can tell how excited I am about this chicken.  It is that good.

Rosemary Lemon Roasted Chicken Breasts

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.  

Helpful Tips to make Rosemary Lemon Roasted Chicken Breasts:

  • 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.

What you will need to make Rosemary Lemon Roasted Chicken Breasts:

  • Baking Dish- I have my favorites and this set is one of them. The 9×13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.


With love from our simple kitchen to yours. 

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roasted chicken breasts in baking dish

Check out more of our favorite chicken recipes:

Chicken Parmesano Vino Bianco

25 Minute Chicken Parmesan with Linguine and Broccoli

Best Ever Margarita Chicken

roasted chicken breasts with lemon and rosemary

Rosemary Lemon Roasted Chicken Breasts + Video

Donna Elick
Looking for the best-roasted chicken recipe ever? Well, you have found it! I am absolutely head over heels in love with this Rosemary Lemon Roasted Chicken! Moist, flavorful and miles away from ordinary.
Tried this recipe?Please comment and review!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main
Cuisine Italian
Method Oven
Servings 4


  • 1-2 medium lemons, sliced
  • 2 sprigs rosemary
  • 2 cloves garlic , quartered
  • 1 pound uncooked boneless skinless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper


  • Preheat oven to 425°F. Layer 1/2 lemon slices and 1 sprig of rosemary on the bottom of a baking dish. Scatter 1/2 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 25-30 minutes until chicken is cooked through (1 pound takes about 25-30 minutes, 5 pounds takes 45-60 minutes). Cover with aluminum foil for 5 minutes and let the chicken rest. Serve and enjoy!


Donna’s Notes

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.


Serving: 1 | Calories: 172cal | Carbohydrates: 3g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 714mg | Sugar: 1g | Fiber: 1g | Calcium: 18mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
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    1. If that is a quadruple batch and you have four breasts does that mean this recipe is for one breast and I need to increase it each time I had a breast

    1. I have not tried it, but I imagine you could layer it the same way. Let me know if you try it and how it works out.

  1. Can you chop up some russet potatoes and cook them in the same pan as the chicken? Or would that be a bad idea? Is there a lot of juice that would make the potatoes soggy?

    1. If you layered them on top of the lemons you should be fine. I have cooked chicken and potatoes in the same pan, they don't come out crisp, but they are still delish1

  2. Can you chop up the russet potatoes and cook them in the same pan as the chicken? Or would that be a bad idea? Will there be too much juice from the chicken that will make the potatoes soggy?

    1. I have done this recipe with red potatoes (a bit more healthier) and they came out fine even at the bottom of the baking dish.

    2. Were the red potatoes ok for that period of time (40-60min)? Would like to try with red potatoes tomorrow night.

    1. Any famer's market, whole foods, etc. should have fresh sprigs. General grocery stores might have it dried and I don't think it would make much of a difference in taste.

    2. I have made this by sprinkling dried Rosemary over the chicken. Same effect, it is still delicious.

  3. I love recipes with simple ingredients that make your mouth water. You can never have too many chicken recipes. Thanks!

  4. thanks for the recipe, it looks great.
    is it good only for serving immediately or can it be refrigerated or even frozen and heated later?

  5. Love this recipe Donna. Chicken and lemon are made for each other! And Rosemary is a personal favorite! By the way … you should be dancing today for your birthday! Hope you have a great one. Please stop by and enter my giveaway! Celebrating 4 years of blogging 🙂 Happy, happy birthday!

  6. 40 minutes seems way too long for four chicken breasts, do the lemons lengthen the cooking time? Normally I'd only put them in for fifteen minutes. And the temperature you say to cook at isn't even an option on my oven, nowhere near.

  7. No one here likes rosemary the herb. What's a reasonable substitute? How about Italian parsley with any recipe calling for rosemary the herb. ( We specify "the herb" to avoid offending a lovely and very sweet relative named Rosemary }:~))

  8. This looks WONDERFUL. My Mom never used Rosemary that I can recall, so I'm just now learning the joys of its wonderful taste and aroma. This is just the ticket for an easy recipe for me to learn on. Thanks for posting!!

  9. Ed – prior to making this dish I make a marinade by cutting four lemons into halves – pips and all boil them with sugar and a knob of butter – once softened (simmer for half an hour or more) mash and strain though a cloth return liquid to heat until reduced and thickens on the back of a spoon – cool until it forms a jelly – this I use with garlic and rosemary on chicken. Cod with this lemon and thyme is tasty too!

  10. Wow! First time I've ever made chicken! Delicious, juicy, balanced flavor. Thank you! I do not feel like the 26 year old bachelor I am.

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