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.
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
Instructions
- Preheat the oven to 180 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
- 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.
- 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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