Rosemary Lemon Chicken

An easy oven recipe for Rosemary Lemon Chicken. Deliciously juicy chicken thighs and drumsticks with earthy rosemary and fresh lemon. An easy weeknight dinner for the whole family.

Course Main Course

Cuisine American, International

Keyword Rosemary Lemon Chicken

Prep Time 10

Cook Time 35

Servings people

Calories 443kcal

Ingredients

1 red onion
1.5 lbs bone-in skin-on chicken thighs and/or drumsticks
1 lemon
1 Tbsp fresh rosemary, chopped
2 cloves garlic, minced
1 Tbsp olive oil
1.5 Tbsp honey
sea salt
pepper
0.25-0.5 lbs baby potatoes
0.5 lbs green beans
1 tsp olive oil

Instructions

Preheat the oven to 400F.
Peel and thinly slice red onion. Then add the sliced onion to the bottom of an oven-proof baking dish.
Place the chicken thighs and drumsticks on top of the sliced onion in one layer.
Get a small bowl and add the zest of the lemon into it, as well as the juice of that same lemon. Then add the chopped rosemary, the minced garlic, olive oil, honey, and sea salt and pepper and whisk everything until well combined.
Pour the rosemary lemon sauce over the chicken parts and set aside.
Get a separate ovenproof dish and add the baby potatoes and a drizzle of olive oil and use your hands to evenly coat all potatoes with oil. Season with sea salt.
Put the chicken and potatoes in the oven and set a timer for 35 minutes.
In the meantime, boil the green beans for about 5 minutes or until your desired softness.
Once the oven timer went off you can either serve the chicken as is or put the pieces under the broiler for 3-5 minutes for the skin to crisp up nicely.
Serve the chicken with the potatoes and green beans.

Video

Nutrition

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