Baked Lemon Rosemary Chicken Breasts + Video

This post may contain affiliate links. Please read my disclosure policy.

Lemon Rosemary Chicken has so much flavor!! The lemon, garlic, and rosemary steam right into the chicken, giving it an entirely new dimension of flavor. I am absolutely head over heels in love with this rosemary chicken recipe! Moist, flavorful, and miles away from ordinary.

Titled Image: Baked Lemon Rosemary Chicken Breasts


Lemon Rosemary Chicken

Topped with fresh herbs and plenty of citrus, this lemon rosemary roasted chicken takes on so much flavor it will KNOCK.YOUR.SOCKS.OFF!

Whenever I create a new recipe that blows my mind…  I do this really embarrassing hip and fun dance in the kitchen.

And let me tell you — this rosemary chicken recipe got the biggest production and a lot of MMMMMMM’s!

Recipe Video

To see us make rosemary lemon roasted chicken from start to finish, watch the video in this post!

Now, you could also throw a pan of The Best Ever Garlic Roasted Brussels Sprouts and a couple of russet potatoes into the oven, then 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 and make the best ever roasted chicken and funny dances!

ingredients for baked lemon rosemary chicken breasts

Ingredient Notes and Substitutions

  • Chicken – I like to use boneless, skinless breasts but you could easily make baked lemon rosemary chicken with thigh meat instead!

    Just keep in mind that thighs can sometimes take longer to cook through, so always keep a meat thermometer handy.
  • Rosemary – Use fresh sprigs for this recipe. They’ll infuse the dish with flavor but can be removed before serving.

    Nothing worse than tiny bits of dried herbs stuck in your teeth!
  • Garlic – You’ll need whole cloves — minced just won’t do! Quarter the cloves and scatter them over the lemon rosemary chicken for maximum flavor.

    They’ll soften in the oven too, so you can mash and smear them over the meat for a little in every bite!
  • Lemons – The riper, the better for this dish. Lemons should be firm with a slight give when squeezed, not rock hard or too squishy.

    Any variety will do, whether they’re from the store or your own backyard tree.
  • Seasoning – Since there’s already so much flavor happening in rosemary lemon roasted chicken, all you need is a little kosher salt and black pepper to round out the dish.
lemon slices and rosemary in baking dish

Tips for Making Lemon Rosemary Roasted Chicken

  • Ensure even cooking.

Start with similarly sized chicken breasts as best as you can — these can come in all sorts of sizes!

If yours are particularly large or thick, slice them into thinner cutlets and adjust the baking time accordingly.

Baked lemon rosemary chicken is done when the poultry reaches a safe internal temperature of 165°F.

  • Get a lovely golden brown color on top.

Once the rosemary lemon roasted chicken is cooked through, turn the broiler on and cook for an additional 2 to 3 minutes.

This will brown both the meat and the lemons, adding another layer of texture to the dish.

  • Make enough for guests or meal prep.

You can easily double, triple, or even quadruple this recipe for lemon rosemary chicken!

I typically make it with 5 pounds of chicken so we have enough to eat all week.

seasoned chicken breasts in baking dish

Rosemary Chicken Recipe FAQ

What goes with lemon rosemary chicken?

The possibilities are endless! Potatoes of all kinds, rice, and even noodles with a simple butter sauce would be tasty.

You could also add a side of your favorite veggies — try green beans, broccoli, crispy cauliflower, or asparagus.

And, of course, warm bread and salad are classics that never go out of style!

How do you keep chicken from drying out in the oven?

You can sear the meat first before baking it — just a quick trip in a pan on the stove, enough to form a crust without cooking it through.

Or, add some liquid like broth or stock to the baking dish. You’ll only need a little bit, or the poultry will steam instead of roast.

I don’t find that either is necessary for this rosemary chicken recipe, but feel free to experiment and find what works for you!

What are the best herbs to cook with chicken?

Obviously, rosemary is a top choice! The sprigs are hardy and easily withstand the heat of the oven while infusing the meat with loads of flavor.

Sage, oregano, and thyme are other tasty choices but are often better in dried form as the leaves are more delicate.

And for Mexican or Mediterranean dishes, cilantro adds a lively, refreshing flavor to marinades!

Chicken breasts in a casserole dish with rosemary and lemon slices

Storing and Reheating Lemon Rosemary Chicken

Once cooled, transfer leftovers to an airtight container and refrigerate for up to 4 days.

You can also freeze lemon rosemary roasted chicken for future meals, but without the citrus slices.

It’s a magnet for moisture when frozen, which will affect the texture when thawed and reheated.

Warm leftovers in the microwave or oven, or shred the meat to use in other recipes like my lemon chicken salad!

baked lemon chicken in a baking dish

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter Pinterest | Instagram 

baked lemon rosemary chicken breasts in baking dish

closeup of baked lemon rosemary chicken

Baked Lemon Rosemary Chicken Breasts + Video

Donna Elick
Lemon Rosemary Chicken is infused with so much flavor from a few simple ingredients. Make this rosemary chicken recipe in just 30 minutes!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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!
Baked Lemon Rosemary Chicken Breasts - PIN

Originally published January 2014, updated and republished November 2023

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The Simple Kitchen cookbook affiliate linked banner


    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. This was fabulous! I cut potatoes into wedges and put them in the pan for super easy meal. Salad on the side. It was so very good! I used the leftover meat to make Lemon Chicken and Rice Soup.

  5. 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?

  6. This looks great and I've got rosemary I need to use up 🙂 And chicken breasts thawing on my counter. Dinner is served 🙂

  7. 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!

  8. 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.

  9. 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 }:~))

  10. 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!!

  11. 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!

  12. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating