Lemon Rosemary Chicken

Lemon Rosemary Chicken is an easy weeknight dinner that is as simple as mixing just a few ingredients together in a roasting dish and putting it in the oven. Juicy chicken thighs, lemon juice, garlic and rosemary all roasted together and there are lots of ways to serve it.

Roasted chicken is always a family favourite, and luckily there is lots of different ways to do it so it never gets boring. This is one of our favourite ways to roast chicken, using fresh rosemary, lemon and garlic for a really flavour intense dish that makes great leftovers too. You can never have too many roast chicken recipes, right?

Why should you try it?

Step by step

One: In a bowl, mix together the olive oil, lemon juice, garlic, fresh rosemary and salt and pepper.

Two: Put the chicken thighs in a large bowl and add the lemon and rosemary mix and mix it all together to the chicken it covered.

Three: Transfer the chicken to a large baking tray and add some more sprigs of rosemary and some lemon slices.

Four: Put in a preheated over at 200°C/400°F/Gas 6 for 30-35 minutes, until the chicken is cooked through.

What chicken to use

We used bone in, skin on, chicken thighs, because we find they are the juiciest and then skin gets nice and crispy when roasted. You could easily swap them for chicken legs or breasts instead though. Cooking times may vary though - it's always best to use a meat thermometer to make sure the chicken is cooked through.

What to serve this with

We served ours with our Best Creamy Mashed Potatoes and some roasted carrots and broccoli. But, as with any roast chicken, there are so many ways to serve it.

You could serve it on top of spaghetti or gnocchi and the juices that are left in the roasting tin will make a lovely sauce. It is nice with rice and couscous too.

You could also serve it with Easy Cauliflower Cheese, Baked Polenta Fries, Air Fryer Fries or The Best Greek Potatoes.

How to use leftovers

Why not make a bit batch of this roast chicken so that you have plenty of leftovers to use in meals throughout the week? When the chicken is still hot, shred it up and use it in sandwiches, or salads, in tacos and quesadillas or in your favourite pasta dishes.

How to store

Keep the chicken in an air tight container in the fridge for up to 3 days.

Can it be made in a slow cooker?

Yes, this is a great dish to cook in the slow cooker. I would recommend browning the chicken in a pan for a couple of minutes each side first, just to lock in the flavour and get the skin nice and crispy. Then transfer everything in to the slow cooker and cook on low for 6 hours.

Extra tips

• If you want to add a little extra kick of flavour when serving it up, then add a sprinkle of red chilli flakes.
• You can cook this in the slow cooker instead. Brown the chicken first and then put everything in the slow cooker and cook on low for 6 hours.
• You can keep the leftover chicken in an air tight container in the fridge for up to 3 days.

More chicken recipes

If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!

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DON’T FORGET TO RATE THE RECIPE ↓

Lemon Rosemary Chicken

Lemon Rosemary Chicken is possibly the best way to eat chicken. It stays moist, it is full of flavour and it is healthy too.

5 from 39 votes

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Course: Lunch

Cuisine: British, Mediterranean

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 312kcal

Ingredients

UK measures - US measures

• 8 chicken thighs
• 1 lemon (juice only)
• 4 sprigs fresh rosemary finely chopped
• 3 garlic cloves crushed
• 2 tbsp Olive oil
• 1 pinch sea salt and black pepper

Instructions

• Mix together the lemon juice, zest, rosemary, garlic and olive oil.
• Put the chicken thighs in a bowl and add the lemon rosemary mix and mix together.
• Transfer to a baking tray and add lemon slices and rosemary sprigs
• Put in a preheated oven at 200C/400F/Gas 6 for 30-35 minutes, until the chicken is cooked.

Notes

• If you want to add a little extra kick of flavour when serving it up, then add a sprinkle of red chilli flakes.
• You can cook this in the slow cooker instead. Brown the chicken first and then put everything in the slow cooker and cook on low for 6 hours.
• You can keep the leftover chicken in an air tight container in the fridge for up to 3 days.

Nutritional Information

Serving: 1serving | Calories: 312kcal | Carbohydrates: 3g | Protein: 44g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 212mg | Potassium: 600mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 15mg | Calcium: 31mg | Iron: 2mg

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DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.