Name: Roasted Rosemary Lemon Chicken
Prep time: 20 min
Cook time: 50 min
Ingredients: 2 large lemons; 4-5 large sprigs rosemary (divided); 1 5 lb. whole fryer chicken, cut into parts (bone in, skin on); 3-4 large garlic cloves (finely minced); 2 tablespoons extra virgin olive oil; salt and black pepper (to taste)

Baking Sheet Baked Lemon Rosemary Chicken

Save money on your grocery bill by learning how to properly bake a whole chicken. This recipe is so easy to prepare because the chicken is baked right on your baking sheet!

A fryer chicken is a young tender chicken that is perfect for sheet pan cooking. Dinner will turn out amazingly delicious with very little effort.

Leftovers are perfect – so make enough to save for another meal.

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Roasted Rosemary Lemon Chicken

Prep Time

20 mins

Cook Time

50 mins

A frugal meal that is delicious - chicken with lemon and rosemary

Course: Easy Dinner

Cuisine: American

Keyword: Baked Lemon Rosemary Chicken

Servings: 5

Calories: 343 kcal

Author: DinnerPlanner

Ingredients

2 large lemons
4-5 large sprigs rosemary divided
1 5 lb. whole fryer chicken, cut into parts (bone in, skin on)
3-4 large garlic cloves finely minced
2 tablespoons extra virgin olive oil
salt and black pepper to taste

Instructions

Preheat oven to 400ºF and line a large rimmed baking sheet with a piece of parchment paper or a Silpat™ baking sheet. Set aside.
Thinly slice both lemons, then cut the slices from one lemon into quarters. Break 2 of the rosemary sprigs into small pieces. Set aside.
Arrange the chicken on the prepared baking sheet without overcrowding. Use a sharp knife to gently lift the skin and sprinkle the meat with salt and black pepper, as desired.
Create a pocket under the skin with the knife and insert the quartered lemon slices, minced garlic, and the small pieces of rosemary inside. Drizzle the olive oil onto the chicken skin and coat the entire surface with a pastry brush. Sprinkle with additional salt and black pepper, as desired.
Scatter the whole lemon slices and rosemary sprigs onto the baking sheet and place into the pre-heated oven. Roast for 40-45 minutes, or until the chicken reaches 160°F on an instant-read thermometer and is nicely browned on top.
Remove from oven and brush the pan juices over the chicken with a clean pastry brush. Cover loosely with foil and rest for 5 minutes. Remove cover and brush pan juices over the chicken again. Discard rosemary sprigs and lemon slices before serving with your choice of sides. Enjoy!

Nutrition Facts

Roasted Rosemary Lemon Chicken

Amount Per Serving

Calories 343 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 7g44%

Cholesterol 114mg38%

Sodium 108mg5%

Potassium 355mg10%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 29g58%

Vitamin A 237IU5%

Vitamin C 26mg32%

Calcium 34mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Tip: For best results, sprinkle salt and black pepper under the skin prior to stuffing with the lemon, rosemary, and garlic.

*Cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc…

The minimum safe recommended cooking temperature for bone-in chicken is 165°F (74°C). Check for doneness (at least 160°F as temperature will rise several degrees as the meat rests) with an instant-read thermometer after 35-40 minutes and adjust final cook time accordingly.