Easy Pan-Roasted Lemon-Rosemary Chicken Recipe

This delicious dinner recipe for chicken is perfect paired with a side of Creamy Cabbage-Fennel Slaw for a quick and nutritious meal.

Easy Pan-Roasted Lemon-Rosemary Chicken Recipe

  • 2 chicken breasts, on the bone with skin
  • 1 tablespoon red wine vinegar
  • 1 sprig fresh rosemary
  • 4 cloves garlic, divided
  • 2 lemons, juiced
  • 4 tablespoons olive oil
  • salt and pepper

1. Sear Chicken

Preheat oven to 375° F. Rinse chicken and pat dry with paper towel. Season well with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin side down and cook without moving until deep golden brown, about 6-8 minutes.

2. Make Sauce

Chop rosemary and garlic. In a small bowl, combine lemon juice, 3 tablespoons olive oil, red wine vinegar, chopped rosemary, chopped garlic, and a pinch of salt. Set aside.

3. Roast Chicken

When chicken skin is well-browned, turn it over, skin side up. Stir lemon sauce and pour over chicken. Transfer pan to oven and roast until chicken is cooked through, about 15-20 minutes.


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