How to Make Rosemary and Garlic Lemon Chicken

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This is one of my most requested recipes at home! Well balanced and absoloutly flavorful! It's quick, it's easy to prepare and perfect in every way!

by Big Guy Big Flavors

358 Likes

2.8k Views

Step 1 of 28

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit before you get on with the recipe.

Step 2 of 28

For the next slide, you can either cut the chicken yourself or ask your butcher to do it for you! I added the chicken neck there too, I will cook it but wont serve it. I will just snack on it ! 😃😃

Step 3 of 28

Cut up the chicken into 8 peices. Each breast gets cut in half= 4 peices. Each leg gets seperated into 2 thighs and 2 drumsticks. Total = 8 peices. I also put the neck in there, it's your call!

Step 4 of 28

Grind your dried rosemary in a spice grinder. I kept it a bit coarse. If using fresh rosemary, just finely chop it.

Step 5 of 28

In a small mixing bowl, add the salt. It's a bit too much salt but you need it to balance the acidic tones from the lemons.

Step 6 of 28

Add the pepper

Step 7 of 28

Add the rosemary

Step 8 of 28

Add the sugar. We add sugar to balance the acidity in the lemons but to also carmalize the chicken and give it a little color and flavor!

Step 9 of 28

Mix the seasonings together.

Step 10 of 28

Slit the cloves of garlic with a knife. Do not cut it all the way through! Also, don't remove the skin from the garlic or else it will burn and get bitter!

Step 11 of 28

Add the garlic into the chicken in a big mixing bowl.

Step 12 of 28

Add the olive oil

Step 13 of 28

Zest the lemons over the chicken

Step 14 of 28

Slice up the lemons, spend some extra time to remove the seeds

Step 15 of 28

GENTLY squeeze the lemons! Do not ...I repeat DO NOT squeeze the lemon slices too hard, just lightly press them and throw them in.

Step 16 of 28

Add the seasonings

Step 17 of 28

Toss to mix. Make sure every peice of chicken gets entirely mixed with the seasonings. WASH HANDS WITH SOAP AND WATER AFTER TOUCHING RAW CHICKEN!!

Step 18 of 28

Arrange the peices of chicken in a baking dish. Try to over lap the lemon slices between the chicken peices. Add the garlic cloves on top so that they don't burn. Drizzle with remaining marinade.

Step 19 of 28

Cover with aluminum foil

Step 20 of 28

Roast for 45 minutes in the preheated oven.

Step 21 of 28

Remove the foil, crank up the heat to 250 degrees Celsius (500 fahrenheit) and roast untill fully cooked, well browned and crispy. Around 30-35 more minutes.

Step 22 of 28

This is how it should look like afterwards.

Step 23 of 28

Remove the chicken and lemon and set aside, peel the garlic cloves and transfer the sauce with the garlic in a blender or food processor.

Step 24 of 28

Blend untill the sauce thickens and emulsifies. I used a hand held blender for better control, so I just blended it in the pan.

Step 25 of 28

Arrange the chicken and lemon slices on a serving plate. I love to serve the lemons, they become soft and you can even eat the skins too. It's tangy and bitter, yum!

Step 26 of 28

Drizzle with the sauce

Step 27 of 28

Serve with roast potatoes! To see how I made the potatoes, check out my guide "how to make the best roast potatoes ever!" bon apetit!

Step 28 of 28

Follow me on instagram for yummy yummy pictures : saleh_alderazi

You're Done!

Start over

This guide was made by:

Big Guy Big Flavors

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I enjoy the simpler things in life, jazz, food and cooking! Follow me for delicious recipes and guides

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Leave a Comment

Yes! I followed your recipe, just added the olive oil and reduced the time.

Melody Mitchell 3 months ago

Oh ok, covered and uncovered, so you roasted it :)

Big Guy Big Flavors (author) 3 months ago

My pleasure! I never tried it on salmon before! Will have to do that soon :) did you bake the salmon or did you pan fry it? Thanks for the feedback and thanks for the idea! :)

Big Guy Big Flavors (author) 3 months ago

I made this!! I adjusted b/c I was making another chicken dish, so I did everything the same except used salmon (and olive oil on the salmon). I put it in covered for 20 and uncovered for 15. Turned out amazing, everyone's favorite. Thank you!!!

Melody Mitchell 3 months ago

@linda, great to know :) i'm glad it worked well for you :)

Big Guy Big Flavors (author) 5 months ago

Great recipe! I altered it a bit to make it work for a whole chicken and it was delicious. Thanks!

Linda Witkowski 5 months ago

Oh thanks Felicia! It's a shame that I turned pescaterian now :( otherwise I would have definitely give it a shot :)

Big Guy Big Flavors (author) 5 months ago

1 Chicken, (2 1/2 lbs or 1.1kg)

3 Lemons

6 Cloves of garlic

1 ½ Tablespoons Salt

1 Tablespoon Fresh cracked black pepper

1 Tablespoon Cracked dried rosemary or 3 Tbsp of fresh rosemary

2 Tablespoons Sugar

⅓ Cups Olive oil

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