Garlic Roast Chicken With Rosemary and Lemon

Total Time
10 mins
25 mins

This is a Rachael Ray recipe. It is quick enough for a weeknight dinner and great for a Sunday dinner with family. I usually serve this with mashed potatoes.

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  1. Preheat oven to 450 degrees.
  2. Cut chicken into large chunks, arrange chicken in a baking dish. Zest and juice the lemon. Add lemon zest, garlic, rosemary, olive oil, and grill seasoning to chicken, and stir to coat.
  3. Roast 20 minutes.
  4. Add wine and lemon juice to the dish and combine with pan juices, then spoon over cicken.
  5. Return to oven and turn oven off, let stand 5 minutes in oven.
  6. Spoon juices over chicken and serve.
Most Helpful

5 5

Elegant recipe. Quick for a weekday or company dinner. Thanks for posting.

5 5

Great chicken recipe, quick to make and delicious! Loved all that garlic; I used the wine (instead of broth) and we really enjoyed the fresh and savory taste of this chicken - thanks for sharing your recipe! Made for Spring PAC 2010

5 5

Wow, this was the best dinner I ever made. Except I didn't have rosemary, so I used oregano. And I used both chicken breasts and thighs. Perfect paired with brown basmati rice and baby bok choy. It's officially my new favourite, and I'd make it for company, too!