Fresh rosemary, lemon juice, and garlic are the main ingredients to make this tasty Lemon Rosemary Chicken recipe. It’s quick and easy to make with just one casserole dish and 30 minutes. It’s quick and easy to make with just one casserole dish and 30 minutes.
You can never have too many chicken recipes. Check out these easy dinner chicken recipes too: Spinach and Feta Stuffed Chicken Breast, Chicken and Cabbage, and Chicken Zucchini Rolls.
We have chicken breast recipes for dinner a few times a week, so I’m always looking for ways to change things up. This Lemon Rosemary Chicken delivers exactly what I want in a weeknight meal.
It’s simple, keto-friendly, gluten free, and full of flavor with just a few ingredients you likely already have at home.
The homemade lemon and garlic marinade makes the chicken come out SO tender and juicy every time. And this dish bakes in the oven, which means totally hands-off cooking.
The bright and earthy flavors are especially versatile, so you can pair lemon rosemary chicken with everything from a fresh Mediterranean salad to mashed potato, fluffy rice and even roasted brussels sprouts.
Ingredients & Variations
- Chicken breast — I like to use boneless skinless chicken breasts for this recipe. Chicken thighs also work well, just remember to adjust the cooking time.
- Olive oil — Any neutral oil will do the trick. It helps the seasonings stick to the chicken breasts and keeps them moist while cooking.
- Lemon juice — Freshly squeezed lemon juice provides a bright flavor contrast to the earthy rosemary. The acidity also helps to tenderize the chicken while it marinates.
- Garlic — Feel free to adjust the amount of garlic to your liking. Pre-minced garlic works just fine here as a time-saver.
- Seasonings — A blend of dried oregano, smoked paprika, kosher salt, and black pepper. Feel free to use other dried herbs like basil, rosemary, or thyme. Use some lemon zest too, if you prefer.
- Garnish — Add fresh lemon slices and rosemary sprigs as the finishing touch.
How to Make Lemon and Rosemary Chicken
- First, remove the boneless chicken breast from the fridge and pat it dry with paper towels.
- Then, we’re going to marinate the chicken for at least 1 hour, but you can let it marinate for up to 8 hours.
- Combine all the ingredients in a bag, and give it a good shake to evenly mix everything before letting it rest in the fridge.
- When you’re ready to bake, preheat the oven to 400°F and transfer the chicken breasts to a casserole dish (or baking dish).
- Bake the chicken for 30 minutes or until an instant read thermometer reads 165°F at the thickest part of the breast. The baking time will vary depending on the size of your chicken breasts.
- Let this juicy chicken breast rest for a few minutes before garnishing it with lemon slices and rosemary sprigs.
- Enjoy this lemon rosemary chicken with roasted green beans and mashed potatoes for the best weeknight dinner in just 30 minutes!
Olivia’s Recipe Tips
- Be careful not to over marinate the chicken or it will become tough. 8 hours is the maximum marinating time for an acidic marinade like this.
- If you make this recipe in bulk, you may need to cook it in batches or use 2 casserole dishes so the chicken isn’t overcrowded.
- Let the chicken rest for 5 to 10 minutes before serving. This lets the juices redistribute, keeping the meat juicy and tender.
- Turn on the broiler for the last 2 to 3 minutes to get a golden brown color on top.
How To Store Leftovers
Keep the leftovers in an airtight container in the fridge for up to 4 days. Or, you can freeze lemon rosemary chicken in a freezer-safe bag for up to 3 months.
When you’re ready to reheat the leftovers, just pop them in the microwave or air fryer until they’re heated through. You can also leave the chicken cold and serve it in a chopped salad.
Meal Prep Tip!
Lemon Rosemary Chicken is especially great for meal prep. I like to make a double batch so I can use half for meals throughout the week and freeze the other half. I typically shred what I’m going to freeze so it’s easy to add to soups, casseroles, and salads.
More Baked Chicken Recipes
Looking to elevate your dinners? Try these four chicken recipes! Garlic Butter Baked Chicken Breast is juicy and delicious.
Air Fryer Chicken Breast is crispy and tender. It uses less oil, making it a healthier choice.
The Stuffed Chicken Breast has fresh asparagus and melted cheese. The Chicken Salad is a tasty, protein-rich choice that is great for lunch or a light dinner. These recipes are easy, delicious, and sure to impress!
What To Serve With Lemon Rosemary Chicken
When I serve lemon rosemary chicken as the main protein, I pair it with simple flavorful sides. Some of our go-to’s are roasted asparagus, garlic parmesan brussels sprouts, and air fryer broccoli. Then round out the meal with sautéed zucchini, cauliflower rice or a couscous salad.
If I want something light and fresh, I choose a broccoli salad, cucumber salad, or caprese salad on the side.
The bright flavors are perfect in just about any chopped salad, chicken sandwich, or low-carb wrap.
Frequently Asked Questions
You certainly can. If you just have dried rosemary on hand, add about a teaspoon to the marinade for that rich rosemary flavor.
Yes, you can use bone-in chicken breasts or thighs to make lemon rosemary chicken. Just keep in mind that the cooking time will vary depending on the cut of meat you use. The chicken needs to reaches the internal temperature of 165°F.
The lemon and garlic marinade makes the chicken extra juicy. Plus, all of the liquid stays in the pan while the chicken bakes, so it turns out moist and tender without having to do anything extra.
Absolutely! Rosemary pairs really well with chicken, but so does thyme, basil, or tarragon. Feel free to try this recipe with all kinds of herbs.
If you try this Lemon Rosemary Chicken recipe or any of the Chicken Recipes here at Primavera Kitchen, then leave a comment below and let me know how it goes! Please leave a star rating as well to let other readers know how much you liked it!
Lemon Rosemary Chicken
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Ingredients
- 1 pound chicken breast
- 2 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon dried oregano leaves
- 1.5 teaspoons smoked paprika
- salt and ground black pepper
- 2 tablespoons garlic cloves minced
- 5 slices lemon for garnishing
- 3 fresh rosemary sprigs for garnishing
Instructions
- Place all the ingredients into a large ziplock bag and seal it. Shake the bag thoroughly until the chicken is evenly coated with the mixture.
- Allow to marinate for at least 1 hour, up to a maximum of 8 hours.
- Preheat the oven to 400°F, then transfer the chicken to a large casserole dish when you’re ready to bake.
- Bake for 30 minutes or until the chicken is fully cooked. The baking time may vary based on the thickness of your chicken breasts. The chicken is ready when a meat thermometer reads at least 165°F.
Tips
- Use fresh lemon juice and garlic for the best flavor.
- Get similar-sized chicken breasts so they cook at the same rate.
- Make sure the chicken breasts do not overlap. This will help them cook evenly.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
sheenam | thetwincookingproject.net says
How good does this look!!! Loved reading the recipe.
Olivia Ribas 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 Ribas 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 Ribas 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 Ribas 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 Ribas says
This is for 2 chicken breast
Leigh Story says
Just made this for dinner. Absolutely delicious. I didn’t have fresh Rosemary, so used dried. Forgot to put slices of lemon on top of the chicken when roasting, but it was lemony enough. Chicken was tender and juicy. I marinated the breasts for four hours in the fridge. Combined it with the Mediterranean salad, and the two went together beautifully. Love the olive oil, fresh lemon juice and garlic dressing. Will definitely be making both the chicken and the salad again. But there are so many other delicious recipes to try 🙂 My daughter and I have started our no carb eating plan from today, so I can’t wait to try all the other delicious recipes on your site. Thank you so much XXX
Olivia Ribas says
Thanks a bunch for trying out the recipe! So glad you enjoyed the flavors, even with the dried rosemary and missed lemon slices. It sounds like the Mediterranean salad was a hit too! Wishing you and your daughter success with the no-carb eating plan. Can’t wait to hear how the other recipes turn out for you. Happy cooking!
Olivia Ribas says