How to Make Rosemary and Garlic Lemon Chicken

by Big Guy Big Flavors

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!


  • 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
  • Instructions

    Step 1

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

    Step 2

    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

    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

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

    Step 5

    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

    Add the pepper

    Step 7

    Add the rosemary

    Step 8

    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

    Mix the seasonings together.

    Step 10

    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

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

    Step 12

    Add the olive oil

    Step 13

    Zest the lemons over the chicken

    Step 14

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

    Step 15

    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

    Add the seasonings

    Step 17

    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

    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

    Cover with aluminum foil

    Step 20

    Roast for 45 minutes in the preheated oven.

    Step 21

    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

    This is how it should look like afterwards.

    Step 23

    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

    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

    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

    Drizzle with the sauce

    Step 27

    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