This Recipe for Rosemary Chicken is a quick & flavourful meal made on one sheet pan that the whole family is going to love (who’s here for the easy clean up?!). It fresh, made with simple ingredients and oven roasted to sheer perfection. You’re gonna wanna have this one on repeat!
Chicken. I mean, it’s easy as one-two-three. Whether you’re gearing up to make the juiciest grilled chicken on the bbq or the most perfect (and effortless) air fried chicken breasts, it always has you covered. It’s convenient, perfect for a busy weeknight dinner and something you can always rely on being delicious AF. And this recipe for Rosemary Chicken is seriously no different. It’s loaded with garlic, lemon, fresh rosemary, salt and pepper. And…maybe…just maybe…I’ve snuck a little bit of wine into the recipe, too. Cause chicken likes it. And so do I (we) while cooking and eating it 😉 Am I Right?!
There’s not many flavours that chicken doesn’t go well with, IMHO. I’m sure you can agree that it goes amazing with pretty much any sauce or marinade and doesn’t need an excessive amount of flavours or ingredients to taste like a dish that came out of the kitchen of your favourite restaurant. This Recipe for Chicken with Rosemary stays true to exactly that thought as you only need 7 simple ingredients but the flavour is out of this world!
After you whisk together the ingredients for the Rosemary Chicken marinade, it’s pretty hands off from there. First, you’ll let the chicken pieces marinate for at least 6 hours or up to overnight. So, go on…finish that bottle of wine! 😉 Then, you’ll throw the beautifully marinated chicken onto a rimmed baking sheet and let the oven do the rest (while making the house smell amazing in the process!). This one sheet pan rosemary chicken dinner is great to feed large crowds and hungry mouths. And it’s most certainly great for days when you really don’t feel like or have the time to cook an elaborate meal but still want to eat like the kitchen boss you know you are. Let’s get to it!
INGREDIENTS TO MAKE THIS EASY CHICKEN SHEET PAN DINNER
7 simple ingredients is all you’re going to need to make this easy recipe for Chicken with Rosemary. The ingredients are on the simpler side of things. But when paired together, they make a fresh and delicious mouth-watering marinade that I just know you’re going to love! Let’s talk about them in a little bit more detail down below:
- The Chicken: Although this marinade is great for any kind of chicken, I like using bone-in and skin-on for this recipe. The bone locks in the maximum flavour of the ingredients and keeps the chicken from drying out as it bakes in the oven. And the skin crisps up beautifully in the oven making this rosemary chicken extra delicious. I used whole chicken leg quarters (chicken thigh and drumstick attached) for this recipe. However, you can use whatever kind of chicken you prefer. You can even use a mixture of different kinds of pieces. From drumsticks, to breasts, to thighs or even a whole chicken will all work just fine. Just note that the chicken cooking time may vary slightly depending on what kind you go for. PRO TIP: Always cook chicken to an internal temperature of 165°F (use a meat thermometer to check for doneness).
- Rosemary: Well, duh! It’s called Rosemary Chicken for a reason! This lovely herb adds a bold savoury flavour and loads of freshness to this chicken dinner. I highly recommend using fresh rosemary for best results. The dry version won’t give you that in-your-face rosemary flavour we’re looking for in this dish. However, if you absolutely have to use dried rosemary, use 3 teaspoons instead of 3 tablespoons.
- Lemon Juice and Zest: For freshness, flavour and a bit of acidity. Adding lemon zest enhances the flavours of the other ingredients. And hey, I don’t think anyone would argue with the known fact that lemon and chicken just go hand in hand!
- Garlic: You know me and my garlic…I barely have any recipes on here without it! Fresh garlic is best in this recipe. But if you don’t have any on hand, you can use garlic powder instead. You’ll need at least 1 teaspoon to replace the 5 minced cloves.
- White Wine: Yes, yes yes. If you couldn’t tell by my mama’s famous White Wine Chicken recipe, I’ve been a huge fan of pairing white wine with chicken since the beginning of time! The flavour it adds is subtle but delicious. It also helps with keeping the chicken juicy and tender from start to finish. Any dry white wine will do just fine – a Chardonnay, Sauvignon Blanc or Pinot Grigio are always my top choices.
- Olive Oil: Adds flavour and a little bit of thickness to the marinade. Also helps the chicken skin caramelize and crisp up in the oven as it bakes. As always, good quality and extra virgin is best.
- Salt/Pepper: As with the garlic, you’ll most likely always find me adding at least a little bit of salt and pepper to any recipe. They add flavour, balance out the rest of the ingredients and will ensure this chicken dish is the furthest thing from bland.
HOW TO MAKE ROSEMARY CHICKEN PERFECT EVERY TIME (KEY TIPS)
- Use fresh, good quality ingredients. Since there isn’t many ingredients to begin with and they’re all relatively simple, you’ll want to use the best quality ingredients you can get your hands on. You’ll really taste all the flavours mingling and coming through so you’ll be doing yourself and your tastebuds a big favour just by starting with good ingredients.
- Use a ziploc bag to marinate the chicken. Simply add all the ingredients and chicken pieces directly into the bag, seal it up and massage or rub the marinade all over the chicken. Clean up could not be any easier with this method. There are no dirty dishes and you can just discard the excess marinade and the bag afterwards.
- Allow time for the chicken to marinate. The flavours will develop and become more profound the longer the chicken marinates in the ingredients making it that much more juicy, tender and delicious. Try and go for at least 6 hours at the minimum but as long as 24, if time allows. EXTRA TIP: When you remove the chicken from the marinade, use your hands to scoop up some of the minced garlic and fresh rosemary to put back onto the chicken then discard the rest.
- Rotate/turn the ziploc bag and use your hands to massage the chicken a few times throughout the marinating process. This will ensure that all the chicken pieces get covered in it and are able to marinate nicely.
- Line your baking sheet with parchment paper to prevent sticking and for easy cleanup. A classic time and life saver!
- Cook the chicken for 20 minutes then check it. If you notice the rosemary and garlic pieces starting to burn or brown, cover the dish with aluminum foil for the remainder of the cooking time. EXTRA TIP: Using chicken leg quarters, there was no turning necessary. However, depending on the type of chicken pieces you choose to use, you may have to flip them halfway through baking to ensure even cooking.
- Broil the chicken for 5-10 minutes at the end for maximum flavour and crispy skin. I don’t recommend skipping this step as you really can’t do without crispy skin IMHO! However, keep an eye on it and don’t have the pan too close to the broiler as you’ll risk burning the rosemary and/or garlic on the chicken. It’s okay if some browning occurs (as you see in the photos) but you don’t want anything to taste burnt so just keep an eye. EXTRA TIP: Before transfering the chicken to the broiler, baste it with some of the pan juices. Not only will this be great for locking in even more flavour but it’ll help caramelize and crisp the skin to perfection.
- Check for doneness using a meat thermometer as all ovens are different and the cooking time may vary. Depending on the kind of chicken you choose to use, you could need more or less time than what the recipe card suggests. The chicken is done when it’s no longer pink in the middle, the juices run clear and the instant read thermometer reads 165°F when inserted into the center, not touching any bone.
- Allow the chicken to rest on a cutting board for 10 minutes, under a foil tent, before serving. It’ll lock in the flavour and juices giving you the best and most flavourful results.
FREQUENTLY ASKED QUESTIONS
Crispy chicken skin is a must for this recipe for chicken with rosemary! It just makes it that much more delicious! To achieve crispy chicken skin, simply put it under the broiler for 5-10 minutes at the end of baking or until it’s crisp enough to your liking. Be careful with this particular recipe, though as you’ll have to keep an eye on it to ensure that the little pieces of garlic and fresh rosemary don’t burn in the process (some browning, as you see in the photos, is okay). PRO TIP: Before transfering the chicken to the broiler, baste it with some of the pan juices. Not only will this be great for locking in even more flavour but it’ll help caramelize and crisp the skin to perfection.
If you have any leftovers, store them in an airtight container and keep them in the fridge. They’ll keep for up to 4 days. When ready to eat again, simply reheat the chicken through in a hot oven or a microwave.
Ah, this Rosemary Chicken is good with so many things! Since I’m a firm believer that rosemary pairs just as well with potatoes as it does chicken, here are some good potato recipes: Creamy Garlic Mashed Potatoes, Oven Roasted Potato Wedges, No Mayo Potato Salad or Greek Style Roasted Potatoes.
If you’re not feeling the potato vibe, perhaps these easy side dishes will better suit you: Coleslaw with Oil and Vinegar, easy Roasted Broccoli or Cauliflower, Cucumber Salad with Dill, Italian style sautéed Broccoli Rabe (Rapini) or Maple Bacon Brussels Sprouts.
- 3 pounds Chicken Leg Quarters (thigh and drumstick attached, about 5 pieces)*
- 3/4 cup Dry White Wine
- 5 Cloves Garlic, minced
- 3 tbsp Fresh Snipped Rosemary
- 2 tbsp Extra Virgin Olive Oil
- Zest and Juice of 1 lemon
- 1 tsp each Salt and Pepper
- In a large bowl, add the wine, garlic, rosemary, olive oil, lemon juice and zest and salt and pepper. Whisk to combine. Alternatively, you can put these ingredients directly into the ziploc bag you'll use in the next step.
- Put the chicken pieces in a large ziploc bag and pour the marinade over top. Seal the bag and use your hands to massage the chicken and distribute the marinade. Marinate for at least 6 hours but up to overnight in the fridge, flipping/rotating the bag a few times throughout this process.
- When ready to bake: Preheat the oven to 425°. Line a baking sheet with parchment paper and lightly grease.
- Take the chicken out of the bag allowing the excess to drip off. Lay them on the parchment lined baking sheet, without overlapping. Use your hands to scoop some of the garlic and rosemary pieces out of the marinade and onto the chicken if some of them look bare.
- Bake for 40-45 minutes or until the chicken reads an internal temperature of 165°F. Check the chicken after 20 minutes of baking and if you notice that the rosemary and garlic are burning or browning a bit too much, cover it with aluminum foil for the remainder of the cooking time. For crispy skin, broil the chicken for 5-10 minutes. Cool on a cutting board for 10 minutes, under a foil tent, before serving.
You can use a mixture of different chicken pieces, if you prefer. Like drumsticks, breasts and/or thighs. But you might have to vary the cooking time slightly. The chicken is done when an instant read thermometer reads 165° when inserted into the center, not touching any bone.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 591Total Fat: 30gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 346mgSodium: 506mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 66g
Nutrition is only an estimate and calculated using Nutritionix.
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