Roasted Lemon Rosemary Chicken

Roasted lemon chicken with rosemary and garlic is perfect for a weeknight dinner!

It comes together so quickly and insanely flavoured with only a few simple ingredients.



      • 4 chicken drums & 4 chicken thighs bone-in, skin on  pat dried with paper towel
      • 3 Tbsp. Wilson’s Foods Olive Oil
      • 2 Tbsp. fresh minced rosemary
      • 2 Tbsp. lemon zest (from about 4lemons)
      • 2 Tbsp. minced garlic
      • 1 Tbsp. fresh lemon juice
      • 2 tsp. Wilsons Pink Himalayan Salt
      • Wilsons Mixed peppercorns, to taste


    1. Preheat the oven to 180 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
    2. In a large bowl, combine olive oil, rosemary, lemon zest, garlic, lemon juice, salt, and pepper. Add chicken and toss, throughly coating with the mixture.
    3. Arrange the chicken skin side down on the prepared baking sheet. Bake for 30 minutes, then flip and continue baking for additional 25-30 minutes until completely cooked through. The skin should be golden brown when finished baking.
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