Roasted Chicken with Lemon and Rosemary
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  • 1 whole chicken, cut into 8 pieces
  • 11 onion, cut into wedges
  • 11 lemon, sliced
  • 18 cloves garlic
  • 14 sprigs fresh rosemary
  • 11/4 cup olive oil
  • 11/2 teaspoon salt
  • 11/2 teaspoon ground black pepper
  • 1 ✕ —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).



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