Lemon Rosemary Chicken
Lemon and rosemary are a lovely combination! This baked recipe for Lemon Rosemary Chicken is delicious with side dishes or in soup or pasta.
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This tender chicken goes perfectly with these Instant Pot Salted Potatoes! No instant pot? No problem! These Oven Roasted Maple Sweet Potatoes pair wonderfully with this gluten free chicken recipe.
Also, this flavour combo is amazing on the grill! Check out my friend David’s recipe for Grilled Lemon Rosemary Chicken.
Lemon and rosemary are a superb union and make your chicken much more fancy schmancy. And yes, schmancy is a word. It means very, very fancy. 😉
How to make this recipe:
Used the juice of one lemon, olive oil, freshly chopped rosemary and sea salt and pepper.
Shake it all together in a small mason jar. Easy peasy.
Season the chicken with sea salt and pepper and then pour on the marinade. With your hands, give everything a good rub down, then give your hands a good rub down with some soap and water. Why? Because salmonella sucks, that’s why!
Pop the chicken into the fridge and let it sit for a minimum of three hours for all the lemony goodness to absorb.
The result is juicy, tender chicken with a nice hit of citrus. The rosemary added that beautiful woodsy aroma.
Side note: Taking these images of the chicken was like aromatherapy!
I think I may start wearing rosemary as perfume. 🙂
Looking for more chicken recipes? Check these out!
*Originally posted November 13, 2014. Updated October 08, 2018*
**This recipe was originally posted on November 13, 2014, and updated on October 18, 2018 and then updated again on May 18, 2021 with recipe notes, writing, and new photos.**
If you’ve tried my Lemon Rosemary Chicken, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Lemon Rosemary Chicken
Ingredients
- 1 lemon juiced
- 2 tbsp olive oil
- 1 rosemary sprig chopped
- 4 chicken breasts
- sea salt & pepper
Instructions
- Season chicken with sea salt & pepper and place them in a glass container with a lid
- Shake the remaining ingredients in a small mason jar then pour over chicken breasts and massage
- Store, covered in the fridge for at least 3 hours
- Preheat oven to 375 and cook chicken for 25 minutes, checking to ensure there is no pink left in the centre
- Serve
Made this for dinner. It was delicious!
Best Kitchen Utensil Must Have
Thanks Linda! So happy you liked it. 🙂
These pictures look amazing – so fresh and bright. What a lovely simple recipe!
Thanks! I appreciate that 🙂 Healthy cooking is so much less daunting when you keep it simple.