There’s nothing like the smell of roasting chicken in the oven to draw everyone to the kitchen. Our sheet pan roasted rosemary and lemon chicken elevates with classic dish with little effort. Fresh rosemary, garlic, and juicy lemons combine to create bright flavors that make this dish stand out. Enjoy!
Tips for Making Oven Roasted Chicken
- For best results, sprinkle salt and black pepper under the skin prior to stuffing with the lemon, rosemary, and garlic.
- Cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature and size of the chicken. Recommended temperature for bone-in chicken is 165°F (74°C). Measure at the thickest parts with an instant-read digital thermometer after 35-40 minutes and adjust final cook time accordingly.
- Whole fryer chickens can often be found in most grocery stores already cut into sections with little to no price difference. You can also ask at the butcher counter if they will do this for you. Save s a good bit of prep time and mess.
- Reusable Silpat-type silicone sheet pan mats help keep cleanup easy and are also great for baking. I use the Amazon brand mats, which are reasonably priced.
Ingredients for Roasted Rosemary Lemon Chicken
2 large lemons, sliced (see instructions in step 2)
4-5 large sprigs rosemary, divided
1 (4-5 lbs.) whole fryer chicken, cut into parts (bone in, skin on)
4 large garlic cloves, finely minced
2 T. extra virgin olive oil
How to Make Oven Roasted Rosemary Lemon Chicken
- Preheat oven to 400ºF and line a large rimmed baking sheet with a piece of parchment paper or a silicone baking mat. Set aside.
- Thinly slice both lemons, then cut the slices from one lemon into quarters. Break 2 of the rosemary sprigs into small pieces. Set aside.
- Arrange the chicken on the prepared baking sheet without overcrowding. Use a sharp knife to gently lift the skin and sprinkle the meat with salt and black pepper.
- Create a pocket under the skin with a paring knife and insert the quartered lemon slices, minced garlic, and the small pieces of rosemary inside. Drizzle the olive oil onto the chicken skin and coat the entire surface with a pastry brush. Sprinkle with additional salt and black pepper, as desired.
- Scatter the whole lemon slices and rosemary sprigs onto the baking sheet and place into the preheated oven. Roast for 40-45 minutes, or until the chicken reaches at least 160°F on an instant-read thermometer and is nicely browned on top.
- Remove from oven and brush the pan juices over the chicken with a clean pastry brush. Cover loosely with foil and rest for 5 minutes. Remove cover and brush pan juices over the chicken again. Discard rosemary sprigs and lemon slices before serving with your choice of sides. Enjoy!
Yield: 46 servings
Sheet Pan Roasted Rosemary Lemon Chicken
Sheet Pan Roasted Rosemary Lemon Chicken
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Ingredients
- 2 large lemons, sliced (see instructions in step 2)
- 4-5 large sprigs rosemary, divided
- 1 (4-5 lbs.) whole fryer chicken, cut into parts (bone in, skin on)
- 4 large garlic cloves, finely minced
- 2 T. extra virgin olive oil
Instructions
- Preheat oven to 400ºF and line a large rimmed baking sheet with a piece of parchment paper or a silicone baking mat. Set aside.
- Thinly slice both lemons, then cut the slices from one lemon into quarters. Break 2 of the rosemary sprigs into small pieces. Set aside.
- Arrange the chicken on the prepared baking sheet without overcrowding. Use a sharp knife to gently lift the skin and sprinkle the meat with salt and black pepper.
- Create a pocket under the skin with a paring knife and insert the quartered lemon slices, minced garlic, and the small pieces of rosemary inside. Drizzle the olive oil onto the chicken skin and coat the entire surface with a pastry brush. Sprinkle with additional salt and black pepper, as desired.
- Scatter the whole lemon slices and rosemary sprigs onto the baking sheet and place into the preheated oven. Roast for 40-45 minutes, or until the chicken reaches at least 160°F on an instant-read thermometer and is nicely browned on top.
- Remove from oven and brush the pan juices over the chicken with a clean pastry brush. Cover loosely with foil and rest for 5 minutes. Remove cover and brush pan juices over the chicken again. Discard rosemary sprigs and lemon slices before serving with your choice of sides. Enjoy!
