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.
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.
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.
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.
- 4 whole chicken breasts
- 3 lemons, medium
- 3 bulbs garlic
- 3 sprigs rosemary
- 2 tbsp olive oil
- salt and pepper, to taste
- Preheat the oven to 450 degrees Fahrenheit.
- 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.
- 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.
- 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.
- 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.
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