Roasted Chicken Breasts with Garlic Rosemary and Lemon
Elevate your dinner game with our irresistible **Roasted Chicken Breasts with Garlic, Rosemary, and Lemon**—a dish that perfectly balances vibrant citrus notes, aromatic herbs, and juicy, tender chicken. This recipe uses bone-in, skin-on chicken breasts for maximum flavor and moisture, enhanced by butter tucked under the crispy golden skin for a luxurious richness. A marinade of fresh rosemary, zesty lemon, and minced garlic envelops the chicken, while lemon slices roast alongside to infuse the dish with extra brightness. Ready in under an hour, this oven-roasted masterpiece is perfect for a weeknight meal or an elegant dinner party. Pair with seasonal vegetables or crusty bread, and don’t forget to drizzle those luscious pan juices for the ultimate finishing touch!
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Recipe Information
Ingredients
- 4 pieces chicken breasts (bone-in, skin-on)
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter, softened
- 1 piece lemon, sliced
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken breasts dry with paper towels and set them aside.
In a small bowl, combine olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, salt, and black pepper. Stir to form a marinade.
Gently loosen the skin on each chicken breast using your fingers to create a pocket. Spread about half a tablespoon of softened butter under the skin of each breast to add moisture and flavor.
Rub the olive oil mixture generously over the chicken breasts, ensuring they are evenly coated and the marinade reaches underneath the skin as well.
Place the chicken breasts in a roasting pan or a baking dish. Arrange the lemon slices around the chicken for additional flavor.
Roast the chicken in the preheated oven for 35-40 minutes, or until the internal temperature of the thickest part of the chicken reads 165°F (74°C) using a meat thermometer.
Once cooked, remove the roasting pan from the oven and let the chicken rest for 5-7 minutes to retain moisture.
Serve the roasted chicken breasts warm with a drizzle of the pan juices and garnished with additional rosemary, if desired.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.4 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 103 mg | 8% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
