Fresh rosemary, lemon juice, and garlic are three simple yet flavourful ingredients that create this beautiful and delicious Rosemary Lemon Roasted Chicken Breasts recipe. It is gluten-free, paleo-friendly, and low-carb too!
We are currently having beautiful spring/summer days in Canada, and it makes me want to be outside until after sunset. That is how excited I am!! These days, we walk/run/bike outside by the lakeshore and enjoy this awesome weather.
I love the bright and sunny days. When I lived in Brazil, I never appreciated the bright days as much as I do now, simply because in my beautiful tropical country it is summer all year. I guess I took it for granted and underestimated the value of the sunny days and became used to it. But now that I live in a country where for 6 months of the year it is really cold, I have learned to appreciate the hot and sunny days so much. Is there something more beautiful than a clear blue sky?!!
Since the days are so awesome, we don’t want to spend lots of time in the kitchen, right? So, I always try to cook something delicious but very quick and easy! That’s why I love making recipes with chicken because they all cook so fast and are delicious like Chimichurri Chicken Green Beans Skillet, Roasted Lemon Chicken Leg recipe, or my favourite Asparagus Stuffed Chicken Breast. Not to mention chicken salads like Grilled Chicken Avocado Salad or Pesto Chicken Chopped Salad. So good!!
And, speaking of fast and flavourful recipes, how about trying yummy Rosemary Lemon Roasted Chicken Breasts? My mouth is watering just thinking about it. I love how delicious herbs are when paired with chicken, like my Garlic Herb Butter Roast Chicken (Web Story) and my Air Fryer Chicken Breast Recipe so if you liked that recipe then you’ll love this rosemary one!
Ingredients you need to make this Rosemary Lemon Roasted Chicken Breasts recipe:
This chicken is baked with olive oil, garlic, paprika, lemon, rosemary, and salt and pepper, which makes an unforgettable combination of flavours. And because of this combination, I suggest marinating the chicken overnight so that it absorbs these flavors perfectly.
Serve this Rosemary Lemon Roasted Chicken Breasts recipe with:
- Garlic Parmesan Roasted Cauliflower
- Garlic Parmesan Roasted Brussels Sprouts
- Crispy Roasted Green Beans
- Creamy Avocado Cauliflower Salad
- Cauliflower Potato Salad
Your dinner will be ready in 30 minutes, and you can serve it with delicious fluffy rice or/and with roasted green beans as a side dish for a complete and healthy meal.
If you’re in the mood for another easy recipe that’s also hands off? Try my Instant Pot Pot Roast Recipe!
More delicious chicken recipes to try:
See below for how to make Rosemary Lemon Roasted Chicken Breasts:
Did you make a recipe? Tag @primaverakitchen on Instagram so we can find you!
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Rosemary Lemon Roasted Chicken Breasts
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium free-range organic chicken breasts 330g
- 1 teaspoon dried oregano leaves 1g
- 1 teaspoon smoked paprika 2.1g
- 1 tablespoon lemon juice 15ml
- 6 garlic cloves
- 5 slices lemon more for garnishing
- salt and ground black pepper
- 3 fresh rosemary sprigs plus 4 more for garnishing
Instructions
- In a bowl, season the chicken breasts with olive oil, dried oregano, smoked paprika, lemon juice, garlic, lemon slices, salt, pepper, and rosemary. Toss everything very well.
- Cover the bowl with plastic wrap, and leave it in the fridge for at least 30 minutes. Ideally, marinate the chicken for 2-3 hours if you can. Or, marinate overnight without adding the lemon juice and lemon slices. Then, 3 hours before cooking the chicken, add the lemon juice and lemon slices.
- Preheat oven to 425ºF.
- Place the chicken breasts on a baking sheet.
- Roast for 15 minutes.
- Flip the pieces, and bake another 10-15 minutes or until the chicken reaches an internal temperature of 165ºF.
- Garnish with sprigs of fresh rosemary and slices of lemon.
Tips
- This chicken breast recipe is delicious served with cauliflower rice (or traditional rice recipe if you're not on a low-carb or whole30 diet), mashed cauliflower (or traditional mashed potatoes), and with a salad, too.
- Get similar-sized chicken breasts so they cook evenly.
- Make sure the chicken breasts do not overlap. This will help them cook evenly. Making sure there's space between them will allow for the hot air to reach all of the chicken breasts.
- To store: Store leftover chicken breasts in an airtight container for up to 4 days in the fridge.
- To reheat: You can reheat in the microwave when ready to eat. You can also eat chicken cold.
- To freeze: You can freeze chicken breasts in a freezer-safe bag or container for up to 3 months. You can also shred them before freezing so you can quickly add them to soups or salads.
Video
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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sheenam | thetwincookingproject.net says
How good does this look!!! Loved reading the recipe.
Olivia says
Thanks 😉
James N. Reedy says
Most Excellent, Did them on the grill. Gotta Watch Them close though or you’ll blow right by that 165 degree mark. I added a teaspoon of chili powder too.
Olivia says
Yes, when you cook them on the grill, you need to watch them close to not burn.
James N. Reedy says
Try it on the grill!
Olivia says
Great 😉
boops says
I want to make this-but am a bit confused-whole garlic cloves and stems of rosemary? How does this “marinate” theres barely any fluid. Is this a rub? do you crush the garlic and put only rosemary leaves in? Because I can’t see anything getting marinated with whole cloves and stems of rosemary.
Olivia says
I think I used the wrong word. I fixed it in the recipe box for you. Thanks for pointing it out.
Anthoni says
Should the total weight of the 2 chicken breasts be 330g or is that the individual weight?
Olivia says
This is for 2 chicken breast