Lemon and Garlic Roasted Chicken

Not only is this Lemon and Garlic Roasted Chicken recipe the perfect healthy weeknight meal, it’s also elegant enough to serve to guests. Excluding the salt and pepper, this 5-Ingredient meal is a cinch to make! Just brown the chicken, lemons, and garlic, then place them in the oven to finish cooking.

Lemon and Garlic Roasted Chicken

This meal is also inexpensive if you use cuts of chicken that are on sale or even a whole chicken. Bone-in chicken breasts are often less expensive than boneless, skinless chicken at my local grocery store, so that’s what I buy for this dish. Plus, the skin adds a wonderful crispy element to this dish.

Yum!

I also use a large Cast Iron Skillet, which makes it easy to go directly from the stove to the oven without losing any flavor. If you don’t have a cast iron skillet, you may transfer the chicken to a baking dish before placing the chicken in the oven.

Lemon and Garlic Roasted Chicken

When browning the chicken, do not overcrowd the pan. Overcrowding will cause the chicken to steam, rather than brown. No one wants soggy food that doesn’t brown. Instead, cook the chicken in batches or if you are in a hurry, use two pans at once.

Trust me, it makes a big difference.

Lemon and Garlic Roasted Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 Chicken Breasts
Ingredients
  • 4 whole chicken breasts
  • 3 lemons, medium
  • 3 bulbs garlic
  • 3 sprigs rosemary
  • 2 tbsp olive oil
  • salt and pepper, to taste
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Cut the lemons into thick slices and cut the tops off of the garlic bulbs. Prepare the chicken by rinsing under cold water and patting dry with a paper towel. Season with salt and pepper. Set aside.
  3. Heat the olive oil in a large cast iron skillet over medium-high heat. Add the lemon slices and garlic, cut side down. Cook until browned, about 4 minutes. Remove the lemons and garlic from the skillet and set aside on a plate.
  4. Place the chicken into the hot cast iron skillet, skin side down. When the skin has turned a golden brown, flip the chicken over and cook an additional 3 to 4 minutes, until both sides are brown. Remove from heat. Lay the lemon slices over the chicken. Place the garlic bulbs and rosemary sprigs in between the chicken pieces.
  5. Place the skillet into the preheated oven and bake uncovered for about 30 minutes, or until cooked through. The juices should run clear. Serve immediately.
Nutrition Information
Serving size: 1 Chicken Breast

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6 comments
Paige
Paige

Im learning that starting anything on a cast iron skillet and finishing in the oven makes it amazing. This looks like another easy one. Thanks!

Nicole ~ Cooking for Keeps
Nicole ~ Cooking for Keeps

I love a good roast chicken. They're so easy and versitile! This one looks absolutely mouth-watering! Love all the citrus!

Anna
Anna

Aren't they just great? I got my cast iron skillet for Christmas and this chicken recipe was the first big meal I cooked with it. I'm in love with it already!

Anna
Anna

Thank you Rachael!

Anna
Anna

Oh, I do too Nicole. This one has definitely become a family favorite!

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