Best 6 Baked Lemon Rosemary Chicken Recipes

BAKED LEMON-ROSEMARY CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat, covering the bottom.
• Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown, about 5 minutes, flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.
• Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.

LEMON AND ROSEMARY CHICKEN

Steps:

• Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.

ROASTED CHICKEN WITH LEMON AND ROSEMARY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).

ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
• Place the chicken on a roasting rack set inside a roasting pan.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

BAKED LEMON ROSEMARY CHICKEN

Steps:

• Preheat oven to 425 degrees.
• In a large 16 inch roasting pan, combine all of the ingredients and toss until all ingredients are well coated.
• Bake 25-30 minutes. Stir the ingredients and turn on the broiler for the last 2-3 minutes to slightly brown the top.

LEMON-ROSEMARY CHICKEN BREASTS

Steps:

• Cut 2 thin slices from lemon; set aside.
• Squeeze 2 tsp lemon juice from remaining lemon into small bowl.
• Add rosemary, salt, pepper, oil and garlic; mix well.
• Add chicken breast halves; turn to coat.
• Arrange chicken on broiler pan.
• Top with lemon slice on each.
• Broil 4 to 6 inches from heat for 5 minutes.
• Turn chicken, placing lemon slices under chicken.
• Broil an additional 5 to 7 minutes or until chicken is fork tender and juices run clear.
• Discard lemon slices.