Best Baked Lemon Rosemary Chicken Recipes

BAKED LEMON-ROSEMARY CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat, covering the bottom.
• Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown, about 5 minutes, flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.
• Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.

CHICKEN THIGHS BAKED WITH LEMON, SAGE, ROSEMARY & THYME

Steps:

• Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (or use a small mixing bowl and the back of a spoon, or mince the garlic very finely on a cutting board). Add the oil very slowly in drops while pounding and grinding the paste, continuing until the allioli is thick, creamy, and emulsified. Put the chicken in a bowl. Rub the allioli all over, including under the skin. Cover and refrigerate at least 2 hours or overnight.
• Heat the oven to 425°F and set an oven rack in the middle of the oven. Arrange the lemon slices in one layer in a large shallow roasting pan or baking dish (9x13x2 inches is good). Top each slice with a piece of rosemary and thyme and a sage leaf. Set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. Bake until the skin is golden and the juices are clear, 45 minute to 1 hour.
• Sometimes the lemons and chicken produce a lot of juices, in which case you can make a delicious pan sauce. Transfer the chicken (keeping the herbs and lemon slices underneath) to a plate and cover loosely with foil. Tilt the pan to pool the juices in one corner. Spoon off the fat that rises to the top. Set the pan over medium heat (if the pan isn't flameproof, pour the juices into a small skillet) and scrape up any stuck-on juices. Let the juices boil and reduce so they thicken to a saucy consistency. Drizzle the sauce around, not on, the chicken to maintain the crisp skin.

CHICKEN THIGHS BAKED WITH LEMON, SAGE, ROSEMARY AND THYME

Steps:

• Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste. Add the oil very slowly until the mixture is thick and creamy. Put the chicken in a bowl. Rub the paste all over the chicken, including under the skin. Cover and refrigerate overnight. Preheat oven to 425 degrees. Arrange lemon slices on a sheet pan. Top with the herbs on each slice and top with a thigh. Salt and pepper the chicken. Bake about 45 minutes. Serve with the lemon and herbs intact. A sauce can be made with the pan juices.

OVEN-BAKED CHICKEN AND POTATOES WITH LEMON AND ROSEMARY

Steps:

• Preheat oven to 450°F.
• Slice potatoes in half length-wise. Set aside.
• Squeeze lemons into a medium size bowl. Add olive oil to the lemon juice. Mix well.
• Cut small slits in chicken legs.
• Break apart rosemary sprigs and stuff into the cuts in the chicken legs.
• Place chicken legs and potatoes, cut side down, on a baking sheet, with small bits of rosemary underneath the potatoes.
• Place any remaining rosemary around chicken and potatoes.
• If using dry rosemary, sprinkle on baking sheet and then place chicken and potatoes on top.
• Slice garlic cloves and place them under and around chicken and potatoes.
• Pour olive oil and lemon mix over the chicken and potatoes. Season with desired amount of salt and pepper.
• Place baking sheet in the middle section of the oven.
• Bake for 30-40 mins until chicken and potatoes are tender.

BAKED LEMON ROSEMARY CHICKEN

Steps:

• Preheat oven to 425 degrees.
• In a large 16 inch roasting pan, combine all of the ingredients and toss until all ingredients are well coated.
• Bake 25-30 minutes. Stir the ingredients and turn on the broiler for the last 2-3 minutes to slightly brown the top.

HONEY ROSEMARY AND LEMON BAKED CHICKEN

Steps:

• Preheat oven to 400°F; line a large baking pan with foil and place a roasting rack on top. Place chicken pieces, skin side up, on top of rack (this allows chicken to roast all over and not stew in its own juices).
• Squeeze lemon juice over chicken. Rub with butter, then drizzle honey over the top of each piece. Season with rosemary, garlic powder, salt and pepper.
• Bake the chicken for 15 minutes, then reduce heat to 350°F and bake for 25 more minutes.

ROSEMARY LEMON GARLIC BAKED CHICKEN

Steps:

• 1. Split chicken in half cutting thru the breast bone. Preheat oven to 350 degrees F.
• 2. Then cut each chicken half in half between the leg and wing. Wash thourgly, then pat dry.
• 3. In a small bowl blend all the herbs and spices together and then sprinkle generously over each piece of chicken. Do the inside first, then sprinkle on the out side lastly. Then position on a large shallow baking pan. Spray pan with non stick cooking spray first, then add chicken pieces.More than likely you will have some spice blend left over, I keep extra already mixed together in an empty spice jar for all types of meats and vegetables.
• 4. Add at least 2 slices of lemon on each piece of chicken. Then with remaining lemon cut in half, and squeeze juice over each chicken part. Place in preheated 350 degrees F. oven and bake for 1 and a half hours or until juices run clear & pieces are a nice golden brown.
• 5. Serve while still hot. Use pan drippings to make a nice pan gravy or add to your pasta as I did.
• 6. Serve with your favorite sides, I served it with Orzo Pilaf, and Fresh Spinach saute with sweet Red peppers & onions. It was quite tasty