How to make rosemary and garlic lemon chicken
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!
Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit before you get on with the recipe.
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 ! 😃😃
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!
Grind your dried rosemary in a spice grinder. I kept it a bit coarse. If using fresh rosemary, just finely chop it.
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.
Add the pepper
Add the rosemary
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!
Mix the seasonings together.
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!
Add the garlic into the chicken in a big mixing bowl.
Add the olive oil
Zest the lemons over the chicken
Slice up the lemons, spend some extra time to remove the seeds
GENTLY squeeze the lemons! Do not ...I repeat DO NOT squeeze the lemon slices too hard, just lightly press them and throw them in.
Add the seasonings
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!!
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.
Cover with aluminum foil
Roast for 45 minutes in the preheated oven.
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.
This is how it should look like afterwards.
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.
Blend untill the sauce thickens and emulsifies. I used a hand held blender for better control, so I just blended it in the pan.
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!
Drizzle with the sauce
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!
- 1.0 Chicken, (2 1/2 lbs or 1.1kg)
- 3.0 Lemons
- 6.0 Cloves of garlic
- 1/2Tbsp Salt
- 1.0Tbsp Fresh cracked black pepper
- 1.0Tbsp Cracked dried rosemary or 3 Tbsp of fresh rosemary
- 2.0Tbsp Sugar
- 1/3c Olive oil