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?
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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
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
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Recipe card
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.
Irina
I have just made this chicken. My kitchen is full of flavors. OMG! I love your recipe: thanks for rosemary added to the recipe.
Anita
Such a lovely and simple way to prepare chicken. This is a good recipe for anyone to learn. :)
Scarlet
I love rosemary and lemon on chicken. It is just so flavorful. Yummy!
laura@wholeheartedlyhealthy
Those look fab, I'm always looking for ways to jazz up chicken breasts!
Alison
Loving the look of these. We eat loads of chicken in our house and I have a rosemary plant in the garden so will definitely try these soon
Gingi
This looks so yummy!! SHARE!!!!
Jessica @ kiwiyogirunner
I am a big fan of simple recipes like this one :) beautiful job once again girl! :)
Helen @ Scrummy Lane
I love this simple dinner idea, Dannii. No fuss but plenty of flavour. I'd serve it with a jacket spud, Greek yoghurt and salad I think. Mmm!
Happy Easter - don't eat too much chocolate!
Alice @ Hip Foodie Mom
This lemon and rosemary chicken looks soooo good!! and I love that VonShef Cast Iron Cooking Dish!!! so pretty!!!
KAT
This is so simple and yet so freaking delicious sounding! Rosemary + chicken = match made in heaven!
Savita @ ChefDeHome
Delicious chicken recipe, Dannii!! Love the use of lemon and rosemary! thanks for sharing.
Lily Lau
What a heavenly chicken! You're so creative, thanks for sharing these delicacies with us, Dannii :)
Annie @ The Garlic Diaries
The flavors in this dish are so bright and spring-y! I love it! This looks so delicious, and I absolutely love roasting anything in the oven, whether it be meat or vegetables because the oven does all the work and you can just walk away and forget about it :).
Kelley @ Chef Savvy
You are so right lemon and rosemary go wonderfully together on chicken. Looks amazing!
Mir
Rosemary is my favorite herb! I am so down with making this recipe, Dannii! Love it.
Joanne
Love these bright citrus flavors!
Caroldaber
I am going to make this on Sunday. It beats plain roast chicken.
P
Even though I don't eat meat, I imagine that this way of cooking and addition of flavors would make any bland soy protein source or tofu a knock-out!