Baked Lemon Rosemary Chicken Breasts + Video
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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.
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!
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.
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.
Rosemary Chicken Recipe FAQ
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!
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!
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!
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!
Enjoy!
With love, from our simple kitchen to yours.
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Baked Lemon Rosemary Chicken Breasts Recipe + Video
Ingredients
- 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
Instructions
- 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!
Video
Donna’s Notes
Nutrition
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.
Originally published January 2014, updated and republished November 2023
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Tried this and found it a bit bland. Unfortunately the family didn't care for it 🙁
Can you steamthe recipe in a wok with steam racks?
Has anybody had issue with the garlic being bitter? I think I'd roast it first before adding to pan.
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!
This was a huge hit in my house tonight. Thanks for sharing!
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…
I used seasoned salt and white pepper and topped off everything with paprika. by the way the recipe is awesome.
My family loved this. This was quick, easy and delicious. Thanks for sharing
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.
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. 😉
These look and smell amazing, and they taste even better! I love this recipe and will be making it more now!