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Who needs rotisserie chicken with these amazing, super simple Roasted Chicken Breasts with Lemon, Garlic and Rosemary?
I love to serve these Roasted Chicken Breasts with Lemon, Garlic and Rosemary for dinner but they're also wonderful to have stashed in the fridge for sandwiches, salads, pizzas, wraps, etc.
A couple times a month one of my local grocers has bone-in chicken breasts on sale for 99¢ a pound. I always stock up and throw a bunch in the freezer for all kinds of chicken dishes, this being one of our favorites. Although I love the lean boneless chicken breasts, these bone-in/skin-on breasts are much better for roasting; they result in moist succulent white meat every time, as long as you don’t overcook them.
This week I’ll also be sharing the wonderful Two Potato Swirls with Goat Cheese and Sweet Garlic that I paired with the chicken along with a dessert that you definitely won’t want to miss - Peanut Butter Tart with Shortbread Crust & Chocolate Ganache Glaze.
Peanut Butter Tart w/ Shortbread Crust & Chocolate Ganache Glaze
So saddle up and get prepared for a fun, delicious ride this week; a dinner that's simple enough for every day, yet delightful for entertaining since much of it can be prepped in advance with just a little last minute roasting.
Added bonus? - The roasting fills your home with irresistible aromas. Don't be surprised, when you've got these Roasted Chicken Breasts with Lemon, Garlic and Rosemary in the oven, if the neighbors "just happen" to knock at your door!
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- 4 bone-in chicken breast halves 2 whole breasts
- 1 tablespoon chopped fresh rosemary
- 2 cloves garlic finely minced
- 2 teaspoons kosher salt
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 tablespoon olive oil
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Early in the day (at least 4 hours in advance) mix the rosemary, garlic, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. Rinse the chicken breasts and pat them dry. Press the rosemary mixture into the flesh of the chicken on all sides. Cover with plastic wrap and refrigerate for 4-8 hours
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When ready to bake chicken, preheat the oven to 450˚F and put a rack in the middle position. I like to line my sheet pan with foil to make clean-up easy.
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Place the chicken breasts on a shallow roasting pan skin side down. Roast for 15 minutes, then turn the breasts skin side up. Continue roasting until the breasts reach 160˚F* in the thickest part, another 15-30 minutes. If breasts vary greatly in size you may need to remove the smaller ones 5 minutes before the larger ones. Cover chicken with foil and allow to rest, loosely covered with foil, for 5 minutes before serving.
*I highly recommend using an instant read thermometer - they're very reasonable and will make a big difference in the quality of all your cooked meat. Overcooked meat, poultry, even seafood, is dry and tough and the difference can be just a few degrees. Meat, when cooked to the proper temperature, will be moist and tender. Meat, poultry and seafood is very expensive and it is well worth the small cost to ensure the perfect temperature!
I love to throw some extra lemons, quartered, onto the pan along with the chicken during the last 15 minutes of roasting. Slightly caramelized, they make for a lovely presentation on a platter with the chicken and a few sprigs of fresh rosemary.
The Café Sucré Farine says
I have the feeling that I would LOVE having you for a neighbor, Vicki!
Vicki V @ blestnest.blogspot.com says
Oh, how I was I was your neighbor! I know it wouldn't be good for my waistline, but it would be oh, so worth it!
Vicki V @ blestnest.blogspot.com says
Oh, how I wish I was your neighbor! But then, I would weigh 500 pounds! It might be worth it...
mia xara says
Everything looks just amazing! Your friend is really blessed!XO
Pacheco Patty says
Such a wonderful meal, you are a good friend! From the roast chicken to the chocolate dessert, all delicious;-)
The Café Sucré Farine says
For you sweet Claire anything! Your wish is my command - now you just have to scoot across that big blue ocean!
Lenia says
If I were that guest I would surely feel very special and blessed! EVERYTHING looks amazing!
xxx
Veronica Miller says
Very very pretty! It's nice to hear of someone so young having gray hairs since I started going gray at 23. I thought THAT was young! The birthday dinner you created is stunning and I'm sure she was incredibly pleased. How lucky she is to have you cooking for her!
The Café Sucré Farine says
Hi Ginny! I do feel a bit like I'm running a French bistro when I serve this yummy chicken! A girl can pretend, right?
I have worked for the past 25 years as a mother/baby nurse. I have really enjoyed it and feel so blessed to have this profession. I work the 12 hour shifts so when I work, it's a bit like a fireman; it's work, work, work. But then when I'm off, I have nice extended periods and I like to enjoy my family and ...... cook, cook, cook! 🙂
Ginny says
This looks just wonderful, and a little bit French, as well. Can I ask what your job is, do you work full time?
sweetcarolinescooking.com says
Leap Year baby--how fun! You fixed such a wonderful and gourmet birthday meal for your friend, this looks spectacular. I can just imagine how amazing your kitchen must have smelled!!
Jen @ Peanut Butter and Peppers says
I love lemon and rosemary together, great combination and your sweet potatoes are adorable! You really put thought and work into your dishes. I love them!!
Claire @ Claire K Creations says
Now Chris my Birthday is on the 22nd.. do you think you could re-make this feast? Pretty please?
I cannot wait to see the recipe for your choc-peanut butter tart. It looks so good it nearly jumps out of the screen into my mouth!
Eri says
Rosemary garlic and chicken!! What more can I ask?
I cant wait for the potato swirls! They look lovely, my son will love them!
Inside a British Mum's Kitchen says
A perfect chicken dish - I really don't think you can beat these flavors!
Mary x
The Café Sucré Farine says
Oh my goodness, you make me laugh, Sandra...............
Sandra says
Don't be surprised if I show up with a couple of rubbermaid containers! That chicken looks amazing and I agree that bone is results in a moister chicken breast. And those potatoes and that tart, oh my word!!!!
France@beyondthepeel says
What a delightful dinner. I'm sure you're friend was super pleased with this elegant dinner Chris. That chicken looks moist and flavorful!
love to cook! says
My birthday is in August! This is a perfect menu. Thanks for sharing.
Kim says
This is totally my type of chicken meal. I really like it. Plus, unlike whole roasted chicken, it cooks really fast and I like it!
Lynn says
This looks fabulous! I have been craving lemon chicken for a couple of weeks now -- may make this tonight with a whole cut-up chicken I picked up yesterday. Thanks!
The Mom Chef says
Lemon, garlic and rosemary. Chickens all over the world should write odes to those three, don't you think. It's the trifecta of poultry goodness.
The dinner looks amazing and I'm sure your friend enjoyed every bite of the food and minute of the company!
Susan says
There is something about the smell of roasting chicken that just makes one feel good. And your dessert. What a treat. What a dear friend you are. Susan
Happier Than a Pig in Mud says
Looks like a wonderful dinner! I love Rosemary:@)
The Café Sucré Farine says
I'd love to fix dinner for you! When your birthday rolls round, just pack your bags and head on over! 🙂