Lemon Rosemary Chicken

Note: My sister-in-law got engaged last night to a wonderful man and I couldn’t be happier for her! Okay… lovey-dovey stuff aside…

Today is a beautiful day in Michigan! I am rejoicing for all the sunshine, green, and blue sky that I see today! For those of you who live in the Midwest you realize we have about 3-5 of these gorgeous days per year and we savor them with every bit of daylight. I love it!

My husband and I ventured to the local Farmer’s Market today and there was the first sign of the regular hustle and bustle of the growing season. The parking lots were packed and there was a buzz surrounding the market vendors. During our peruse through the marketplace we began to see the potential of this year’s crop. So far we just see salad greens, a few potatoes, and some herbs…but the possibilities in weeks to come provide much excitement! New recipes, new memories, new experiments…I can hardly wait. I find myself already cooking with fresh produce, herbs, and citrus to brighten up my meals in an effort to commemorate that spring has officially sprung!

This recipe is one that I created for Easter dinner this year; it was a great success. It combines a whole chicken (which I purchase already cut into pieces) and bright herbs, lemon, garlic, and fruity olive oil. It captures all of the fresh flavors of spring that I love and, most importantly, looks/tastes great. My recent discovery of a whole chicken already butchered into recognizable pieces has made my life so much easier; I love a whole roast chicken but I will admit that my skills as a butcher are lacking.


  • 1 roasting chicken, cut into pieces
  • 2 lemons
  • 3 cloves garlic
  • 2 tbsp minced fresh rosemary
  • 2 tbsp minced fresh thyme, plus extra sprigs for roasting
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 c. olive oil
  • 1 medium onion, sliced into rounds
  • salt and pepper to taste
  • Minced parsley for garnish

Begin by combining the zest of 1 lemon, the juice of the lemon, garlic, rosemary, thyme, oregano, basil, and olive oil in a zip-top bag. Season the chicken pieces with salt and pepper to taste and combine with the marinade.


Seal up the bag and toss around to coat. Place bag in a small casserole dish (just in case it drips) and place in the refrigerator for the flavors to combine; you can marinate the chicken for 2-4 hours. If you feel so inclined to toss the chicken mixture around in the bag every once in awhile during marinating stage, go for it! When ready to cook, preheat the oven to 375 degrees F. Place onion rounds in the bottom of a roasting pan; scatter sprigs of fresh thyme or rosemary on top.


Arrange chicken pieces on top of the onion/herbs and pour remaining marinade mixture on top. Place in the preheated oven and cook until 45 minutes to 1 hour, or until chicken pieces are cooked through.


Garnish with minced parsley and sprinkle with fresh lemon juice. Enjoy!


One thought on “Lemon Rosemary Chicken

  1. I have many memories of watching my mom cut up the whole chickens she always bought (for pennies a pound!) I’m sure she’d love to teach you!

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