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rosemary lemon garlic baked chicken

(5 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

Hadn't made this dish is quite some time, but with Chicken being on sale at a great value I couldn't resist, and the Lemons were 4 for a dollar. This made my decision of dinner quite easy. Lemon, Garlic, Rosemary & thyme adds lots of flavor to this baked chicken recipe, and it is so easy. You can also make it with parts, but I chose to use a whole chicken and quarter it. The pan drippings from the chicken makes a great gravy, or flavors your pasta quite nicely as I used it for my Orzo Pilaf. An hour and a half @ 350 degrees and this chicken is nice & crispy and quite tasty.

(5 ratings)
yield 4 -6 depending on portion size
prep time 25 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For rosemary lemon garlic baked chicken

  • 1 lg
    whole fryer, quartered
  • 1 Tbsp
    each kosher salt,thyme,garlic powder, onion powder,paprika, no salt added lemon pepper, &chive
  • 1 tsp
    each dried rosemary, & dried thyme
  • 3 md
    lemons (2 sliced)
  • non stick cooking spray

How To Make rosemary lemon garlic baked chicken

  • 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
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