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–+ servings
roasted chicken leg quarters with fresh sprigs of rosemary and lemon halves on a parchment lined circular tray

RECIPE FOR CHICKEN WITH ROSEMARY, LEMON, AND GARLIC

This Recipe for Rosemary Chicken is a quick & flavourful meal made on one sheet pan that the whole family is going to love
Prep Time 5 minutes
Cook Time 45 minutes
Time to Marinate 6 hours
Total Time 6 hours 50 minutes
Servings 5 Servings

Ingredients

  • 3 pounds Chicken Leg Quarters* thigh and drumstick attached, about 5 pieces
  • ¾ 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 Salt
  • 1 tsp Pepper

Instructions

  • In a large bowl, add the wine, garlic, rosemary, olive oil, lemon juice and zest, and salt and pepper.
    bowl with minced garlic, olive oil, salt, pepper, fresh rosemary and lemon zest
  • Whisk to combine. Alternatively, you can put these ingredients directly into the ziploc bag you'll use in the next step.
    bowl with herbs, oil, garlic and lemon
  • Put the chicken pieces in a large ziploc bag.
    chicken leg quarters in a ziploc bag with fresh rosemary and lemon slices in the background
  • Pour the marinade over top.
    hand holding a ziploc bag open with chicken pieces, bowl of oil, herbs, garlic and spices being poured on 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.
    hand holding a ziploc bag open with chicken leg quarters and herbs, garlic and seasonings on top
  • When ready to bake: Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly grease.
    sheet pan lined with parchment paper with a drizzle of olive oil
  • 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.
    parchment lined baking sheet with raw chicken leg quarters seasoned with fresh rosemary, minced garlic and spices
  • 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.


    roasted rosemary and garlic chicken leg quarters on a parchment lined baking sheet

Notes

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°F when inserted into the center, not touching any bone.

Nutrition

Serving: 1Piece | Calories: 592kcal | Carbohydrates: 3g | Protein: 38g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 227mg | Sodium: 1111mg | Potassium: 520mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
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