Roasted Chicken with Rosemary, Lemon & Garlic

Roasted chicken with rosemary, lemon, and garlic is a delicious Sunday supper for gathering friends and family at the table.


  • 3 1/2 lbs chicken (mixed parts, bone in, skin on)
  • 1/4 cup olive oil
  • 2 lemons
  • sea salt & pepper
  • 23 sprigs rosemary
  • 1 head of garlic, 12-14 cloves


  1. Juice one lemon for marinade. Slice the other lemon for roasting with the chicken.
  2. Chop one sprig of rosemary, reserve the other(s) for garnishing the dish.
  3. Peel the garlic. Finely mince two cloves. Leave the remaining cloves whole for roasting with the chicken.
  4. Rinse and pat chicken pieces dry. Sprinkle generously with sea salt & fresh ground pepper.
  5. In a sealable bag, mix olive oil, lemon juice, minced garlic, and rosemary. Add the chicken pieces and mix until well combined. Refrigerate for at least 2 hours.
  6. Preheat the oven to 400 degrees.
  7. Remove the chicken from the marinade and arrange skin side up in a heavy roasting pan. Discard the marinade. Add the sliced lemons and the whole garlic cloves to the pan.
  8. Roast the chicken, basting occasionally, for 40-45 minutes until golden brown and the juices run clear.