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

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

roasted chicken breasts with lemon and rosemary

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!

Originally published January 2014, updated and republished March 2020

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  1. Has anybody had issue with the garlic being bitter? I think I'd roast it first before adding to pan.

  2. Okay, so I made this on Saturday, only I used a whole chicken that I quartered, because that's what I had in my freezer.
    Oh. My. Goodness. It was fantastic!
    Partway through cooking, my husband complained about the smell of rosemary and I prepared myself not to club him when he complained eating it. My mental preparations were for naught. He LOVED it and hasn't stopped talking about how good it was. Thanks for sharing!

  3. So I cooked 2 boneless and skinless chicken breast at 425 for 30 minutes and my breast is barely reading 135 degrees… will it be okay if I leave it in longer I don't want it to dry out. And yes my oven us fine I bake a lot so the temperature is reading right…

  4. I used seasoned salt and white pepper and topped off everything with paprika. by the way the recipe is awesome.

  5. When I use lemon slices on my chicken, there is always a bitter taste, maybe from the white part of the rind? How do I prevent this, if possible? This recipe looks delicious.

    1. My family feels the same about using whole lemons. I have done it 2 ways and works well….Peel the whole lemons removing peel and white part of lemon and then slicing lemon, and other way is to juice the lemon and mixed juice with a little olive oil and poured over the chicken. Great flavor and NO bitterness. 😉

  6. 5 stars
    These look and smell amazing, and they taste even better! I love this recipe and will be making it more now!

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