Lemon Rosemary Chicken is a delicious and savory one pot wonder that your family will ask for again and again.
Lemon Rosemary Chicken is a one pot wonder, meaning less cleanup for you.
Rosemary Chicken with Lemon
This Rosemary and Lemon Chicken is a simple yet flavorful braised chicken recipe that can be put together in minutes. Thanks to the braising process, you simply let if finish off in the oven.
Perfect for a Sunday supper, this easy braised chicken makes for a great meal for the best company in town: your family.
This lemon rosemary chicken can be made in about an hour.
I have my mom to thank for this particular recipe, in a sense. She’s been gone for too close to 30 years now but the love she put into her dishes still lingers on my palate and on my soul.
Nine out of ten Sundays the base of this recipe is what my mom served at the dinner table to our family.
I merely modified a few things. I added a little lemon and herb and allowed this to finish in a hot oven. Aside from getting my chicken at the grocery store instead of our chicken coop on the farm, very little is different about this rendition of my mom’s dish.
My mom made her chicken like most of her other meals, simple but tasteful, reflecting the lady behind the apron.
I notched things up just a bit with the added lemon and rosemary.
Perhaps back then, both of those additions would have seemed and indeed tasted a bit exotic to her.
Truth be told, those simple additions to this simple and rustic dish heighten its character and add just the right amount of complexity to its flavor to keep things interesting, leading you to want another bite.
©Platter Talk
Side Dish Recommendations for Rosemary Lemon Chicken
Since I already had the oven on while this rosemary lemon chicken was filling our cottage with it’s savory aroma, I decided to try a new method of preparing wilted spinach.
The results: Oven Roasted Spinach with Roasted Tomatoes. This side was a the perfect compliment to our Sunday supper, even the boys wolfed it down.
A small pan of roasted potatoes also makes an excellent accompaniment to this oven-finished rosemary lemon chicken.
The lemon and wine reduction gradually mixes with the coating of the chicken as it bastes in the oven resulting in a luxurious and velvety gravy, perfect to slather over the warm chunks of savory chicken, or a few squares of crispy brown potatoes.
Your family is sure to enjoy this dinner and it’s one you will make over and over again. I hope you give it a try. -Dan
©Platter Talk
Rosemary Lemon Chicken #Sunday Supper
Ingredients
- 1 whole chicken cut into 8 pieces
- juice from 2 lemons
- zest from 1 lemon
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 sprigs fresh rosemary stems removed and finely chopped, plus more for garnish
- 1 cup dry white wine
- 1/2 cup vegetable oil
Instructions
- Preheat oven to 375 degrees F.
- Combine flour, salt and pepper and then divide in two shallow dredging bowls.
- In third shallow dredging bowl, combine and stir lemon juice, lemon zest, and rosemary.
- Using standard breading procedure,, dredge chicken and place on clean tray.
- Meanwhile, place oil in large oven safe skillet and heat on medium-high setting.
- Place chicken in skillet, a few pieces at a time if necessary to avoid crowding.
- Brown each piece evenly, about 3-4 minutes per side. Allow to drain on paper bag.
- Discard oil from skillet and return chicken to pan. Add wine to skillet and place in oven.
- Allow chicken to finish in the oven, covered, about 45-60 minutes, until juices run clear and internal temperature of chicken is 165 degrees F.
- Garnish with additional rosemary, if desired.
Jeff @ Make It Like a Man! says
April 5, 2016 at 8:32 pmThis sounds deliciously homey. I’m not surprised that you love it so much. What a cool way to keep your mother’s memory alive.
Madeleine Fuchs says
June 15, 2015 at 5:53 pmI am right now cooking the Rosemary chicken. I only had to use 1 cup of flour. Please spell it out for me about the dredging. Did you put the chicken in the lemon juice/rosemary and then the flour? Thanks for the help.
Dan from Platter Talk says
June 15, 2015 at 6:14 pmFirst flour, then lemon juice/rosemary, then flour. Like a sandwich. Dry/wet/dry. I hope this helps!
Joanne T Ferguson says
June 11, 2015 at 3:45 amWhat mouth watering photos Dan that makes me want to try your chicken now!
Dan from Platter Talk says
June 11, 2015 at 11:21 amJoanne, it’s great to hear from you. I’ve made this chicken a couple of times in the last month or so. It’s that good.
Angela says
June 9, 2015 at 9:24 pmWhat a perfect looking chicken dish! I love the combination of lemon and rosemary! Wonderful recipe!!
[email protected] The McCallums Shamrock Patch says
June 8, 2015 at 10:04 pmRosemary and Lemon are two of my favorite combos Dan, this chicken looks to die for! Pass a plate please!
Dan from Platter Talk says
June 9, 2015 at 2:21 pmHeidy, it’s so great to hear from you! Thanks for dropping by and taking the time to comment!
[email protected] says
June 8, 2015 at 1:19 pmI just love a good chicken dinner and this fits the bill perfectly.
Dan from Platter Talk says
June 9, 2015 at 2:21 pmThank you Janette!
Sandi Gaertner (@sandigtweets) says
June 8, 2015 at 11:30 amWhat a delicious recipe. My kids love chicken and this will be a fun one to make with them now that school is out.
Dan from Platter Talk says
June 9, 2015 at 2:21 pmThanks, Sandi. Hoping you all have a great summer!
Linda (Meal Planning Maven) says
June 8, 2015 at 9:52 amBeautiful dish for Sunday supper or any night!
peter @feedyoursoultoo says
June 8, 2015 at 8:37 amSimple, beautiful and flavorful!
Dan from Platter Talk says
June 9, 2015 at 2:21 pmThanks Peter!
Del's cooking twist says
June 8, 2015 at 8:04 amWhat a fabulous Sunday supper then! Chicken with rosemary and lemon is so tasty!
Dan from Platter Talk says
June 9, 2015 at 2:22 pmThanks so much, Del. It’s wonderful to hear from you!
Beeta @ Mon Petit Four says
June 8, 2015 at 2:38 amI LOVE this, Dan! Growing up, my mom always made her roast chicken with lemon, garlic, rosemary, thyme, and sage – it was flavorful and so delicious! That’s why I know this chicken tastes amazing – just look at the beautiful skin and the juices running down that chicken leg! My mouth is already watering…mmm
P.S. great idea with the roasted spinach and tomatoes – I will definitely give that a try! 🙂
Dan from Platter Talk says
June 9, 2015 at 2:23 pmThanks for the comments, Beeta. It sounds like your mom was a great cook too, another example of the apple not falling far from the tree. We always appreciate hearing from you.
Lorelai @ Life With Lorelai says
June 7, 2015 at 11:55 pmYUM’d! This looks delicious. A definite must try! Please come share your blog posts over at the Home Matters Linky Party! We’d love to have you for a visit. The Door is OPEN. http://lifewithlorelai.com/2015/06/04/home-matters-linky-party-40/ 🙂
~Lorelai
Life With Lorelai
Dan from Platter Talk says
June 9, 2015 at 2:23 pmThank you!
[email protected] says
June 7, 2015 at 8:38 pmLooks so fabulous guys!
Dan from Platter Talk says
June 9, 2015 at 2:23 pmThank you Nancy!
Debra @ Bowl Me Pver says
June 7, 2015 at 7:58 pmThe chicken looks so moist and delicious! The spinach and tomatoes too,what a meal!!
Dan from Platter Talk says
June 7, 2015 at 8:11 pmThanks you, Debra. This was a wonderful meal combo!
Kim Mancuso says
June 6, 2015 at 2:02 pmLooks delicious! I make a similar dish that also has Kalamata olives in it. So yummy!
Dan from Platter Talk says
June 6, 2015 at 7:18 pmKim, the very thought of Kalamata olives with this chicken makes me …. Salivate. Thanks so much for taking the time to leave a comment!
Tara says
June 6, 2015 at 11:09 amOh this looks so amazing, just love it!! Perfect spring/ early summer meal!!
Patty Haxton Anderson says
June 6, 2015 at 8:38 amYour opening line is killer good – family is the best company in town. And I just loved the way you spoke about your mom. The recipe and entire meal looks and sounds delicious and it’s one of my favorite flavor combinations.