Lemon Rosemary Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4 people
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Calories
343 kcal
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Course
Lunch
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Cuisine
Mediterranean, British
Lemon Rosemary Chicken
Description
This recipe combines olive oil, lemon juice and zest, crushed garlic, and finely chopped fresh rosemary to create a vibrant marinade. The chicken thighs are thoroughly coated and left to absorb these flavors, then arranged in a baking tray with extra rosemary sprigs and lemon slices to enhance aroma during cooking.
Roasting at 200°C (400°F) for about 30-35 minutes ensures the chicken cooks evenly and develops a slightly browned, fragrant exterior. The lemon adds brightness while rosemary provides an earthy, piney flavor that pairs well with garlic’s pungency.
Serve the chicken as a main course alongside roasted potatoes and seasonal vegetables. Including ingredients like cherry tomatoes or olives in the baking dish can add complexity and color to the plate.
For extra depth, marinate the chicken at least 30 minutes before cooking, and consider adding red chili flakes or a drizzle of honey for varied flavor notes. Leftover chicken stores well refrigerated for up to three days.
Ingredients
- 8 chicken thighs
- 1 lemon juice and zest only
- 4 prig rosemary finely chopped, fresh
- 3 garlic crushed, clove
- 2 tablespoon olive oil
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Preheat your over to 200°C/180°C(fan)/400°F/Gas 6.
- In a bowl, mix together 2 tablespoon Olive oil, juice and zest of 1 Lemon, 3 Garlic clove, 4 sprig Fresh rosemary and 1 pinch Sea salt and ground black pepper.
- Put 8 Chicken thighs into a large bowl and add the lemon and rosemary mix and mix it all together to the chicken it covered.
- Transfer the chicken to a large baking tray and add some more sprigs of rosemary and some lemon slices.
- Put into the oven for 30-35 minutes, until the chicken is cooked through.
Notes
- Marinate chicken with rosemary and lemon for at least 30 minutes to deepen flavor.
- Adding red chili flakes at serving adds a bit of heat if desired.
- Cooking in a slow cooker is possible: brown the chicken first, then cook on low for 6 hours with marinade.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For sweeter notes, add a squeeze of honey to the marinade before cooking.
- Melted butter added to the marinade enriches the flavor and texture.
- Roast potatoes and vegetables in the same tray for a complete meal; include cherry tomatoes and olives for additional flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 343kcal | 17% |
| Carbohydrates | 3g | 1% |
| Protein | 44g | 88% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 202mg | 8% |
| Potassium | 601mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 15mg | 17% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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