I’ve been making this chicken with rosemary recipe for years, and it’s always a hit with my family. It’s a simple yet flavorful dish that’s perfect for a weeknight dinner or a special occasion.
I love how the fresh rosemary adds a bright, herbaceous flavor to the chicken, and the garlic and lemon zest add depth without overpowering the herbs. My kids always ask for seconds, and my husband requests it for his birthday dinner every year.
The best part? It’s incredibly easy to make and requires minimal prep time – just marinate the chicken in olive oil, lemon juice, and herbs for at least 30 minutes before grilling or roasting.
This recipe has become a staple in our household, and I’m sure it will be in yours too once you try it out. I like to serve it with roasted vegetables or a side salad for a well-rounded meal that’s perfect for any occasion.
Herb-Roasted Chicken with Rosemary
4.7 from 1855 votes
This herb-roasted chicken features fresh rosemary and garlic, creating a fragrant and flavorful main dish. The skin turns golden and crispy while the meat stays juicy and tender.
2Pat the chicken dry with paper towels, then season generously inside and out with salt and pepper.
3Place the rosemary sprigs and garlic cloves inside the chicken cavity, then squeeze the lemon halves over the chicken and add the lemon halves to the cavity.
4Tie the legs together with kitchen twine and tuck the wing tips under the body.
5Brush the chicken skin with olive oil and place it breast-side up in a roasting pan.
6Roast for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue roasting for about 1 hour, until the skin is deep golden brown and a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
7Remove the chicken from the oven and let it rest on a cutting board for 15 minutes before carving.
8This allows the juices to redistribute for moist meat.
For extra flavor, rub minced garlic and chopped rosemary under the skin before roasting. Letting the chicken rest after cooking is essential for juiciness.
Watch Video Of How Herb-Roasted Chicken with Rosemary Works
This chicken with rosemary recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special event like Thanksgiving or Christmas. My family loves how flavorful and moist this dish is every time I make it.
And one of my favorite things about this recipe is that it stores beautifully in an airtight container in the fridge for up to three days or frozen for up to three months. To reheat, simply preheat your oven to 350°F (175°C) and bake until warmed through.
❓ Frequently Asked Questions About Herb-Roasted Chicken with Rosemary
Q: What type of chicken is best for this recipe?
A: You can use boneless, skinless chicken breasts or thighs – both work great! If you prefer white meat, breasts are the way to go; if you prefer dark meat, thighs are your best bet. Just make sure to adjust the cooking time accordingly.
Q: Can I use dried rosemary instead of fresh?
A: While you can use dried rosemary as a substitute, it won’t have the same vibrant flavor as fresh rosemary. If you do decide to use dried rosemary, reduce the amount used by half and adjust to taste.
Q: How long does this recipe take to prepare?
A: With minimal prep time required, you can have this dish ready in under an hour! Just marinate the chicken for at least 30 minutes before grilling or roasting – easy peasy!
Q: Can I make this recipe in advance?
A: Yes, you can prepare the marinade up to a day in advance – simply store it in an airtight container in the refrigerator until you’re ready to cook. When you’re ready to cook, let the chicken come to room temperature before grilling or roasting.
Q: What if I don’t have lemons on hand?
A: You can omit the lemon zest if you don’t have lemons on hand – but trust me, it adds an amazing brightness to this dish! If you don’t have lemons, consider substituting with another citrus fruit like oranges or grapefruits.
Q: Can I make this recipe on the grill?
A: Absolutely! This recipe works great on the grill too. Just make sure to adjust the cooking time according to your grill’s heat level and cook until the internal temperature reaches 165°F (74°C).
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