Garlic Rosemary Chicken

Baked chicken leg quarter on brown plate with fresh baby spinach on the side.

Roasted chicken is a healthy and easy weeknight dinner! Lemon slices, fresh rosemary, and garlic are tucked away under the skin to ensure lots of flavor, then roasted to golden brown perfection. Gluten-free, paleo-friendly, and low carb!

Course Dessert, Entree, Main Course

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 491kcal

Author Anne Clark

Equipment

large rimmed baking sheet
Parchment paper
Sharp kitchen knife
Basting Brush
instant read thermometer
aluminum foil

Ingredients

2 large lemons, preferably organic
4-5 large sprigs rosemary, divided
1 (4-5 lbs.) whole fryer chicken, cut into parts (bone in, skin on)
Sea salt and black pepper, light sprinkling
3-4 large garlic cloves, finely minced
2 tablespoons extra virgin olive oil
Optional: quartered baby potatoes, baby carrots, sliced sweet potatoes, or Brussels sprouts (see recipe notes below)

Instructions

Preheat oven to 400ºF and line a large rimmed baking tray with a piece of parchment paper. Set aside.
Cut both lemons into thin slices. Then further cut one of the lemon slices into quarter. Cut 2 of the rosemary sprigs into small pieces. Set aside.
Arrange the chicken on the baking tray without overcrowding.
Create a pocket under the skin with the knife (or your fingers) and insert the quartered lemon slices, minced garlic, and the small pieces of rosemary. Drizzle the olive oil onto the chicken skin and use a basting brush or your fingers to coat the chicken all over. Sprinkle with a little salt and black pepper. To add vegetables to the same tray and bake at the same time, see recipe notes below.
Scatter the whole lemon slices and rosemary sprigs onto the baking sheet and place into the oven. Roast for 40-45 minutes, or until the chicken reaches 160°F on an instant-read thermometer and is nicely browned on top.
Take the tray out of the oven and use a clean basting brush to brush the pan juices over the chicken (and veggies if using). Cover loosely the chicken with foil (or a plate) and let it rest for 5 minutes. Remove the covering and once again brush pan juices over the chicken.
Serve with steamed or sautéed greens (like spinach or green beans), a fresh green salad, or even rice pilaf or couscous.

Notes

Tip: For best results, sprinkle salt and black pepper under the skin prior to stuffing with the lemon, rosemary, and garlic.

Add your favorite vegetables to the tray with the chicken and bake them together. Quartered baby potatoes, baby carrots, sliced sweet potatoes, or Brussels sprouts are good options (keep an eye on them as they might cook faster than the chicken). Brush the chicken and the veggies with olive oil, salt, and pepper as stated in Step 4. Be careful not to overcrowd -- one nice single layer!

Serve with steamed or sautéed greens (like spinach or green beans), a fresh green salad, or even rice pilaf or couscous.

Cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc.

The minimum safe recommended cooking temperature for bone-in chicken is 165°F (74°C). Check for doneness (at least 160°F as temperature will rise several degrees as the meat rests) with an instant-read thermometer after 35-40 minutes and adjust final cook time accordingly.

Nutrition