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?
✔ A new and exciting way to serve chicken
✔ Just a few ingredients
✔ Cooked in one pan, so less washing up
✔ Great for batch cooking and using leftovers in other meals
How To Make Lemon Rosemary Chicken – 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 200C/400F/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 It 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 You Cook It In The 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.
Want to try some other chicken recipes? How about these:
Roasted Harissa Chicken
Lemon Basil Chicken
Easy Chicken Enchiladas
Slow Cooker Jerk Chicken
Chicken Kiev
Chicken Quesadillas
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DON’T FORGET TO RATE THE RECIPE ↓
Lemon Rosemary Chicken
Ingredients
- 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.
Teresa @Tasting Portugal says
My husband hates chicken breasts so over the years I have been testing all kind of combinations, I need to add your recipe to the list. I usually marinate the breasts in garlic, corianders, morocco 7 spices and olive oil. Grill it and top it with yogurt with lemon juice.
Dannii says
That sounds good. I really like Moroccan spices.
laura@wholeheartedlyhealthy says
Those look fab, I’m always looking for ways to jazz up chicken breasts!
Dannii says
There is so much you can do with chicken breasts, isn’t there.