Roasted Chicken with Lemon and Rosemary

Roasted Chicken with Lemon and Rosemary I’m always looking for really simple-but-delicious chicken recipes. My friend and colleague Paul Grimes, who is an amazing cook (and a food stylist to boot), gave me this one. Perfect for regular weeknight meals or when company comes.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 45 mins

    TOTAL : 1 hr

    SERVING : 6

    YIELD : 1 roasted chicken

  • Preheat oven to 450 degrees F (230 degrees C).

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  • Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.

  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).

Per Serving: 546 calories; protein 52g; carbohydrates 5.4g; fat 34.5g; cholesterol 204.9mg; sodium 347.4mg. The magazine version of this recipe roasts the chicken for 35 to 40 minutes.