Quick Garlic Roast Chicken With Rosemary Lemon Recipe

This Rachael Ray-inspired recipe delivers a flavorful, juicy roast chicken in just 35 minutes! Perfect for a weeknight meal, this easy recipe is packed with garlic and rosemary aroma. Customize it to your liking – we've included options for using chicken thighs instead of breasts, and adapting the recipe if you're not a fan of lemon zest. Serve with your favorite sides, like asparagus and mushroom rice, for a complete and satisfying dinner the whole family will love, even picky eaters!

Prep Time 15 mins
Cook Time 35 mins
Calories 437.3 kcal
Protein 131g
Rating 4.7 (3 Reviews)
Quick Garlic Roast Chicken With Rosemary Lemon 24

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Quick Garlic Roast Chicken With Rosemary Lemon

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How to Make Quick Garlic Roast Chicken With Rosemary Lemon

  1. Preheat oven to 450°F (232°C).
  2. Cut 1.5 lbs boneless, skinless chicken breasts (or thighs) into 1-inch pieces.
  3. In a 9x13 inch baking dish, combine 4 cloves minced garlic, 1 tablespoon dried rosemary, 2 tablespoons extra-virgin olive oil, 1 teaspoon lemon zest (optional), and 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  4. Add the chicken pieces to the baking dish and toss to coat evenly with the garlic-herb mixture.
  5. Roast in the preheated oven for 20 minutes.
  6. Add 1/4 cup dry white wine and 1 tablespoon lemon juice (optional) to the baking dish. Stir gently to combine with the pan juices.
  7. Return to the oven and turn the oven OFF. Let the chicken stand in the residual heat for 10 minutes.
  8. Remove the chicken from the oven. Spoon the pan juices over the chicken before serving.
  9. Serve immediately with your favorite sides.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

2g

Fat

11g

Carbs

1g