Lemon-Roasted Chicken Recipe

Delicious! I used all bone-in breasts and 2 chicken legs for the little guy. These came out very moist and tender. I didn't have fresh rosemary, so I used some dried. This also made great pan juices. The only thing I would do differently next time would be to use an extra lemon to squeeze the juice on the chicken before baking to get a better lemon flavor. Made a great dinner tonight...a definite keeper~YUM! Thanks for sharing. :)

This was sooooo good. Chicken was moist and flavorful! Used all the ingredients as listed, but instead of tossing the chicken with the oil and rosemary, I put finely chopped garlic and rosemary under the skin and drizzled oil and lemon over the chicken. To make a full meal I cooked a bunch of root vegetables on the same pan. Potatoes, Radishes and Sweet Potatoes. Will definitely make this again.

Nothing wrong with these ingredients! Unfortunately just tossing some rosemary on to the chicken did nothing to flavor it. The lemon came through nicely, but the sprigs of rosemary simply dried up and blackened. I love fresh rosemary with chicken, and perhaps chopping up the leaves and marinating with the rosemary, garlic and lemon would build the flavor I'm looking for. I'm also thinking that using these ingredients in a compound butter and then rubbing under the skin would be an awesome way to infuse more flavor.

This has always been a favorite of mine since childhood, my mother would make many variations of it with different herbs and vegetables. It was also one of my go to recipes when I was a young bride about a hundred years ago. I always started out with a whole young, fresh chicken or two if we had company. Rinse the chicken inside and out, remove giblets and backbone, cut up chicken into ten pieces, rinse again, put in a bowl, cover and refrigerate. About a half hour before roasting add the lemon, garlic, fresh rosemary, White wine and olive oil and re-cover. When the oven is preheated spread out the chicken in a roasting pan. Add the Onion (in 6ths), one or two red potatoes cut in large chunks, half way through the roasting time add about 1 1/2 doz cherry tomatoes and black olives this add a lot of color and if I have it, I'll slice a half of lemon thinly and add that too. I like to serve this on a bed of Arugula. The pan juices make enough of a dressing so salad dressing really isn't needed. This is such a very pretty dish and very easy. (hint: never marinate chicken for longer than a half hour, the breasts will turn to mush). Just serve this with a good Sour Dough and plenty of wine ( I like a red with this dish).

Made this for the family and it was a huge success! I added a bit of Latin flair marinated the Chilean over night in some Goya mojo marinade, seasoned with adobo and sazón as well. I used dried rosemary since I didn’t have any fresh handy.

Wished could give it 10 stars. Followed the recipe exactly, except to sprinkle the mixture with 1 teaspoon of Greek seasoning & adding quartered red potatoes. This is a definite keeper in my recipe file. Thank you.

Delicious and easy recipe! I smashed the garlic cloves with the flat of a kitchen knife. I also sliced the lemon really thin to let the juice out. Next time I will leave all the skin sides up to crisp better.

The whole family loved this (husband and toddler included). I agree with other reviewers to keep the chicken skin side up for crispness and to season under the skin. I increased the salt to help give the chicken more flavor. Also, I added cut up new/red potatoes and quartered Brussels sprouts. This will definitely go in the meal rotation!

Delicious I made this as a spatchcock recipe and used dried rosemary and more lemon and it turned out absolutely amazing,everyone loved it served with roast potatoes,and a selection of roasted root vegetables... Definitely a keeper....

Great recipe! Made it for a graduation feast back in High School for my club. Scaled the recipe up to accommodate about 60 people and I used whole chickens sectioned, had a light layer of olive oil to the bottom of the pan and applied the rosemary lightly all over, And very finely minced the Garic, and layered the lemon slices evenly on top as well as the onion slices. I also included carrot and celery with it and it turned out great, Amazing flavor and if you cover it and roast it in a convection oven it melts in your mouth, definitely recommend this recipe.

I just made this today. I used bone-in chicken breasts and dried, instead of fresh, rosemary since I had none. I stopped the cooking at 40 minutes since breasts have a tendency to over-bake and dry. It came out delicious: tender, juicy and very flavorful! This is a prime example of recipes that I love-quick, easy, simple ingredients, and tasty results.

This was super easy and delicious! Chicken was juicy and the lemon and onion worked well together. I just used bone in, skin on thighs. The leftover chicken makes a great salad or wrap too!

Simple and delicious! I love this roasted chicken recipe because it can be tossed in the oven, not worried about, and come out crispy on top. I have also tried smothering the chicken in sour cream/greek yogurt (and used less oil) when roasting, to enchance lemony flavor and add moistness. Lemon pepper seasoning tatstes really good on this too.

Quick, simple, and seriously good.

I was wanting to try it for something new to have for dinner! Wow this is delicious!

It was good. I followed the recipe mostly. I would have liked more Rosemary flavor. Maybe a marinade would accomplish that.

I love how simple this recipe is! I think of it as "The 1 Chicken Recipe": one garlic; one onion; one lemon and one chicken. So simple and delicious.

Super Good and super fast and easy to make. I will definitely make this again. Yum.

Love this simple recipient; easy and deliscious!

Didn't have the lemons but used a little apple cider vinegar... loved it!