Lemon Rosemary Chicken

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This easy Lemon Rosemary Chicken recipe features tender and juicy chicken baked to perfection with hearty bite-sized potatoes. Every bite of this delectable one-pan meal will bring the vibrant flavors of Italy right to your table.

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Originally published July 2019 – Updated February 2024

Roasted chicken with potatoes and lemons.

Easy Lemon Rosemary Chicken Recipe

If there’s one thing I love, it’s adventure, and my most memorable adventures involve travel! I caught the travel bug early, and by the time I was in my 20’s, I was backpacking solo through Europe for months at a time.

I’ve visited a lot of places, but the one place I always went back to was Italy! Whether it was eating gelato at the Trevi Fountain in Rome or hiking the hills of Cinque Terre, it was such a magical place to me. Years later, when I met my husband, I brought him back, and we made our own Italian adventures. 

Cinque Terre Italy

One thing that always amazed me were all the gorgeous lemon trees. They made the Italian landscape bright and cheery, and the fresh lemon scent filled the air. Now, when I see fresh lemons, they always bring back all those special memories.

Reminiscing about Italy and those fragrant lemon trees inspired me to create this easy and delicious lemon chicken dish. It’s one of the most flavorful baked chicken recipes you’ll ever taste. The rosemary and lemon flavors pair perfectly with the potatoes that roast in the same pan. It’s easy to make, and the whole family loves it.

A wooden spoon full of chicken with rosemary sprigs.

Why We Love This Recipe

  • Simple ingredients: All you need to make this lemon rosemary roasted chicken is lemon, chicken, rosemary, and a few other basic ingredients.
  • Easy to make: Baked all in one dish, this is an easy weeknight dinner you can make in just an hour.
  • Lemon herb flavor: This chicken is infused with wonderful flavors that take this dish to a whole new level.

Ingredients

A cutting board with ingredients for lemon rosemary chicken.
  • Whole chicken – cut up
  • Fresh rosemary sprigs – if you can’t find fresh rosemary, you can use dried rosemary instead
  • Lemons – sliced
  • Bite-size potatoes-we used Tasteful Selections Sunrise Medley
  • Olive oil
  • Italian seasoning
  • Sea or kosher salt and pepper

For the full recipe, see the recipe card below.

How to Make Rosemary Lemon Chicken

Step 1. Preheat oven to 375°F. Cut your chicken apart (or save time by buying a whole cut-up chicken that’s already cut).

Step 2. Lift the skin of the chicken breast and slide in two rosemary sprigs, then top with a lemon slice. For the chicken legs, place one sprig of rosemary and half a lemon. Season with salt and pepper, then place the chicken in a baking dish or roasting pan.

Tip: I used a whole chicken but I’ve also made this recipe with chicken quarters or chicken thighs instead. Just remember that this recipe is better if you use chicken that has the skin still on it.

Chicken breasts on a cutting board with lemons and herbs.
Chicken with rosemary and lemon slices on a cutting board.

Step 3. In a large mixing bowl, combine potatoes, olive oil, and Italian seasoning.

Step 4. Tuck the potatoes in a single layer around the chicken. If you have any remaining lemon slices, place them around the chicken as well. Roasted lemon is really delish! Finally, use a basting brush to gather the remaining seasoning from the bowl and brush it over the chicken (if you don’t have a brush, you can use a rubber spatula).

Roasted potatoes with seasoning in a white bowl.
Chicken with potatoes and rosemary in a baking dish.

Step 5. Cook the chicken at 375° for approximately 45–50 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165° in the thickest part of the breast.

Roasted chicken with potatoes and lemons in a baking dish.

Step 6. Let the chicken rest for a few minutes before cutting. Serve and enjoy.

Roasted chicken with rosemary and lemons on a white plate.

Lemon Rosemary Chicken Variations and Add-ins

  • Potatoes: You can use any small type of potato you prefer. Baby red potatoes or fingerling potatoes are other great options.
  • Other herbs: Feel free to add other herbs like thyme or oregano to complement the rosemary.
  • Mustard marinade: Combine Dijon mustard with olive oil to create a savory chicken marinade. Brush it over the chicken and allow it to sit in the fridge for about an hour before cooking.
  • Garlic: Mince 2 whole cloves of garlic. Rub the minced garlic between the skin and the flesh of the chicken. Lemon garlic chicken is wonderful with rosemary.
  • Other vegetables: Toss in other vegetables such as cherry tomatoes, red onions, or bell peppers for added color and taste. Roasted Brussels sprouts are great in this dish.
  • Pan sauce: Remove the chicken and potatoes. Then, deglaze the pan with a little chicken broth or white wine and butter. Scrape up any brown bits. Place it under the broiler until the sauce is reduced by half, then drizzle the sauce over the cooked chicken.
  • More tart lemon flavor: Add some of the lemon zest and a squeeze of fresh lemon juice to the baked chicken. You can also season the chicken with a little lemon pepper seasoning before roasting it.
Roasted chicken with potatoes and rosemary on a white plate.

Storage Instructions

Let the chicken cool to room temperature, then transfer it to an airtight container. It will stay fresh for up to 2–3 days.

You can also freeze it. The chicken will come off the bone easily. Place the meat in a freezer bag and squeeze out any extra air. You can freeze it for up to a couple of months.

Delicious Ways to Serve Leftover Chicken

There are so many ways to use roasted chicken. Once you bake the chicken, you can shred it and add it to chicken salad, soups, or pasta dishes. This chicken is great simply added to toasted bread or buns to make a chicken sandwich.

A plate with chicken, potatoes and lemons on it.

Recipe FAQs

Can I make lemon rosemary chicken with boneless or skinless chicken breast?

Though this is an easy chicken recipe, it is best to use bone-in chicken with skin. The skin helps to trap flavors and add moisture to baked chicken. Boneless chicken thighs and breasts will also work, but you’ll want to baste them while they are cooking.

Do I have to sear the chicken to get crispy skin?

No, that’s not necessary. By leaving the chicken uncovered, the skin should crisp up nicely.

How much chicken do I need per person?

The amount of chicken you need can depend on how many sides you are serving. On average, you can plan on about 6–8 ounces of chicken per person.

How do I know when chicken is fully cooked?

The actual cooking time can vary based on the size of the pieces. So the most reliable method to determine if chicken is cooked and safe to eat is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken, avoiding bones. The internal temperature of the chicken should be 165°F.

Roasted chicken and potatoes on a plate with a fork.

More Easy Dinner Recipes

Roasted chicken with potatoes and lemons on a plate.
5 from 8 votes

Lemon Rosemary Chicken


Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
This lemon rosemary chicken with potatoes is an easy recipe that's loaded with delicious flavor. Perfect for busy weeknights, it's sure to become a family favorite!

Ingredients
 

  • 1 whole chicken cut
  • 12 rosemary springs
  • 2 lemons sliced
  • 24 ounces bite size potatoes we used Tasteful Selections Sunrise Medley
  • 2 tbsp olive oil
  • 3 tbsp Italian seasoning
  • Salt & pepper

Instructions

  • Preheat the oven to 375°F. Cut your chicken apart (or save time by buying a whole cut-up chicken that’s already cut).
    1 whole chicken
  • Lift the skin of the chicken breast and slide in two rosemary sprigs, then top with a lemon slice. For the chicken legs, place one sprig of rosemary and half a lemon. Season with salt and pepper, then place the chicken in a baking dish or roasting pan.
    12 rosemary springs, 2 lemons, Salt & pepper
  • In a large mixing bowl, combine potatoes, olive oil, and Italian seasoning.
    24 ounces bite size potatoes, 2 tbsp olive oil, 3 tbsp Italian seasoning
  • Tuck the potatoes in a single layer around the chicken. If you have any remaining lemon slices, place them around the chicken as well. Roasted lemon is really delish! Finally, use a basting brush to gather the remaining seasoning from the bowl and brush it over the chicken (if you don’t have a brush, you can use a rubber spatula).
  • Bake chicken at 375° for approximately 45–50 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165° in the thickest part of the breast.
  • Allow the chicken to rest for a few minutes before cutting. Serve and enjoy.

Notes

I used a whole chicken but I’ve also made this recipe with chicken quarters and chicken thighs. Just remember that this recipe is better if you use chicken that has the skin still on it.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 23g | Protein: 26g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 111mg | Potassium: 839mg | Fiber: 4g | Sugar: 2g | Vitamin A: 242IU | Vitamin C: 31mg | Calcium: 77mg | Iron: 3mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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5 from 8 votes (7 ratings without comment)

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Recipe Rating




2 Comments

  1. Eva Riazati says:

    5 stars
    Our family enjoyed this recipe very much!

    1. I’m so glad! This one is a staple in my house!

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