Lemon Rosemary Chicken

$0.00 Cooking Fee
Serving Size: 5 ounces
Recipe adapted from:
Syd Bailey
Bright and tangy dish perfect with roast vegetables
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Preheat oven to 375 degrees and grease pyrex baking dish with olive oil.
  • In a small bowl whisk together chicken broth, lemon juice, honey and rosemary.
  • Season chicken with salt and pepper and heat olive oil in large skillet over high heat. Sear chicken in batches for 2 minutes on each side until browned. Set into a pyrex baking dish . Add more oil if necessary after each batch. Make sure pan is very hot before adding more chicken. After chicken is done add garlic to pan and deglaze with lemon sauce mixture. Pour over chicken
  • Bake in oven for 15 minutes until chicken is cooked through and registers 165 degrees
  • Garnish with fresh rosemary and lemon slices if desired and serve.

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook10
Total Time30 minutes
Recipe Serving Size10



  • 3 pound bone-in skin-on chicken thigh or breasts
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic minced


  • 1/2 cup chicken stock
  • 1/4 cup fresh lemon juice
  • 2 tablespoon honey
  • 2 tablespoon fresh rosemary fresh, chopped. Do not use dried
  • 1 teaspoon Kosher salt more or less to taste
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 1 lemon optional: fresh rosemary and lemon slices for garnish
  • 1 fresh rosemary

Cooking Tools Required

Mixing bowls, Oven, Pyrex baking dish, Top Stove
Reheating/Serving Instructions
Heat in saute pan for 5 minutes until warmed through


Calories: 199kcal | Carbohydrates: 6g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 90mg | Potassium: 160mg | Fiber: 1g | Sugar: 4g | Vitamin A: 112IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg

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