Garlic Roast Chicken with Rosemary and Lemon

Total Time:
30 min
5 min
25 min

4 servings

  • 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
  • 6 cloves garlic, crushed
  • 3 tablespoons fresh rosemary leaves stripped from stems
  • 3 tablespoons extra-virgin olive oil, eyeball it
  • 1 lemon, zested and juiced
  • 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
  • 1/2 cup dry white wine or chicken broth

Preheat oven to 450 degrees F.

Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

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Pairs Well With

Rich, buttery white wine

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4.5 507
Just pulled this out of the oven and found myself with both my sons repeatedly "taste testing" it until an entire chicken breast was gone...Great flavor and definitely a repeat recipe!! Cooking time was definitely longer than 20 minutes but I also cooked double the amount of chicken called for. item not reviewed by moderator and published
I feel like 20 minutes isn't enough time for the chicken to cook safely. I'm making it currently, and I don't have a meat thermometer. It didn't look done when I took it out of the oven and cut into it. So I put it back in, however, I feel like it's going to dry out. I'm super paranoid with undercooked chicken!! It smells amazing though!! item not reviewed by moderator and published
Very nice and easy recipe. I pounded my chicken cutlet and it cooked faster and was very tender. Added extra garlic but had to use dried rosemary. Paired with a Pino Grigio, it was perfect! item not reviewed by moderator and published
I need make more and diffent reipces I love Rachael ray because I have little time to cook week days item not reviewed by moderator and published
Good fast, easy go-to recipe, perfect for busy weeknights. As usual with RR recipes I cut back on the oil and garlic as well as the grill seasoning because it is very strong and salty. I add the wine sooner so it has a chance to cook off its "raw" taste - even then I find it only needs about 2 Tablespoons because the dish creates a lot of liquid on its own plus you are adding the lemon juice afterward. Instead of chopping rosemary I just pull off 1 or 2 sprigs and leave the clusters of needles intact for easy removal. The flavor infuses without getting that "Christmas tree" taste from biting on it. I serve it with rice and spinach or green beans, the juices are yummy spooned over the plate. I'm thinking of adding a cornstarch slurry and finishing with butter to turn the juices into an actual sauce one of these times! item not reviewed by moderator and published
Very yummy. I made this without the lemon and wine and it was so delicious. Next time I'll make sure to buy all of the items, but very happy with the results. :) item not reviewed by moderator and published
I actually used chicken tenders. But I thought this recipe was very good. It was light but had a lot of flavor. It was great for a summer night. I don't measure my ingredients but followed the recipe closely and wouldn't change anything. Very tasty and will definitely make it again. item not reviewed by moderator and published
My family absolutely loved this recipe. I took the advice of someone else's review and added quartered red potatoes and baby carrots to make a one dish dinner and it all turned out fabulous!!!! item not reviewed by moderator and published
I have been making this recipe for years. It is a family favorite. As Rachael would say "Yum-O". The first time I made it my daughters said it was a "keeper". item not reviewed by moderator and published
I have made this recipe a dozen times. My family and friends love it!!! Sometimes I use the chicken breast and sometimes I use BI thighs. When I only make 3 breasts, the 20 mins is long enough but, when I make more breasts or the thighs, I need some more time. Anyone who cooks worth a darn knows, NEVER follow the cooking time as set in stone. All ovens are different and so is the amount of meat you cook. Always check your internal temp and make sure juices run clear. DO NOT serve to your family just because it cooked for 20 mins. Thank you. item not reviewed by moderator and published

Not what you're looking for? Try:

Garlic Roast Chicken

Recipe courtesy of Ina Garten