Roasted Rosemary Garlic and Lemon Chicken

Roasting a chicken is a very simple and easy skill that can be done with so many flavors. I like to keep things simple with salt, pepper, lemon, fresh garlic and rosemary. You can pop this in the oven for an hour and it will turn out perfect every time. The goal is to cook the chicken so the meat is moist and tender, while roasting the skin so it is crispy and flavorful.

If you dig this method, try seasoning your chix with cumin, chili powder and lime juice for a Mexican theme, use a BBQ dry rub for quick down home flavor, or marinate in honey, soy sauce and chili flakes for a Chinese style dinner.

Roasted Rosemary Garlic and Lemon Chicken

  • 3-4 lbs. Chicken, bone in, chopped
  • 1 tbsp. Salt
  • 1 tsp. Pepper
  • 2 tbsp. Olive Oil
  • 1 head Garlic, cloves smashed
  • 3 sprigs Fresh Rosemary, chopped
  • 1 Lemon, quartered
  • Pre heat the oven to 425 F. Place the chicken on a baking sheet and season on both sides with salt, pepper, olive oil, lemon juice and chopped rosemary. Place the smashed garlic cloves, rosemary stems and lemon rinds throughout the chicken and bake for 1 hour. Using a large spoon, baste the chicken every 20 minutes. Reserve the chicken juices to serve with the chicken.

    The chicken is done when the temperature of the meat is 165 F and is not longer pink. You can use a meat thermometer, which is the best way, or simply cut into the meat to check for doneness.

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