Roast Chicken with Rosemary and Garlic

READY IN: 1hr 5mins
Recipe by evelynathens

This is so flavourful. Roast some potatoes alongside.

Top Review by riffraff

I used two large bone in breasts for this recipe. I was only able to marinate for about 8 hours but still had a very flavorful, moist dish. I decided to put the lemon juice in the maranade in the beginning as the instructions do not mention it. The juice really gives this dish a good zing. Fresh rosemary from the garden and I was all set. Very easy, would work wonderfully for a week night supper but did us well as our Sunday meal.

Ingredients Nutrition


  1. Place chicken in large shallow roasting pan.
  2. Pour oil and lemon juice over.
  3. Add 8 flattened garlic cloves and parsley and turn to coat chicken.
  4. Cover and refrigerate 24-36 hours, turning occasionally.
  5. Preheat oven to 460 degrees F (230C).
  6. Remove chicken from marinade.
  7. Pour 1/3 cup marinade into large bowl (discard remainder).
  8. Mix 6 pressed garlic cloves, rosemary and thyme into marinade in bowl.
  9. Return chicken to roasting pan.
  10. Pour marinade over, season with salt and pepper.
  11. Bake, skin side up, until cooked through, about 50 minutes.
  12. Serve with oven-roasted potatoes.

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