Method

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). This high temperature helps to crisp the chicken skin while keeping the meat juicy.

Step 2: Prepare the Marinade

In a small bowl, combine the lemon juice, lemon zest, minced garlic, chopped rosemary, olive oil, salt, pepper, and red pepper flakes (if using). Whisk together until well combined.

Step 3: Marinate the Chicken

Place the chicken pieces in a large bowl or a resealable plastic bag. Pour the marinade over the chicken, making sure it’s evenly coated. If time allows, let the chicken marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for more flavor.

Step 4: Arrange in the Baking Dish

If marinating in the fridge, remove the chicken about 15 minutes before cooking to bring it to room temperature. Transfer the chicken to a roasting pan or baking dish, skin side up. Pour any remaining marinade over the top.

Step 5: Roast the Chicken

Place the dish in the preheated oven and roast for 45-60 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C). Halfway through roasting, you can baste the chicken with the juices for added flavor and moisture.

Step 6: Let it Rest

Once cooked, remove the chicken from the oven and let it stand for about 10 minutes. This allows the juices to redistribute throughout the meat.

Step 7: Serve

Garnish with fresh rosemary sprigs and lemon wedges. Serve alongside roasted vegetables or a fresh salad for a complete meal.

Variations

Vegetarian Option: Substitute chicken with hearty vegetables like bell peppers, zucchini, and mushrooms. Follow the same marinating and roasting instructions.

Different Herbs: Try using thyme or oregano instead of rosemary for a different flavor profile.

Add Potatoes: Cut small potatoes in half and add them to the roasting pan for a complete one-pan meal.