Lemon Chicken Recipe, Fried Chicken with Lemon and Rosemary

My Lemon Chicken recipe I show you in this post.

You can prepare this roast chicken in the oven or on the grill. The advantage of the preparation in the oven: You prepare the chicken, the side dishes and the sauce in a wash. This is practical and saves time.

When you get guests, it’s a great dish. Below you will find some tips on how to put meat and side dishes on your plate without stress. 

Have fun reading and good luck!

Grilled chicken or roast chicken with cola marinade. I’ll show you the crazy chicken somewhere else!

1. Marinate Chicken with Lemon and Rosemary

Chicken with lemon and rosemary, this is a great summer dish. Here, great aromas develop when roasted, the taste is heavenly!

I do the marinating as follows:

  • Place a large frozen bag in the freezer and open it
  • Rub an organic lemon directly onto the bag with the fine grater,
  • Add 1-2 tablespoons of dried or freshly and finely chopped rosemary and 1-2 tablespoons of lemon juice
  • Add a few pinches of chilli flakes according to taste,
  • Close the bag with a knot and massage the chicken with the herbs and aromatics vigorously with your hands.
  • You can let the marinated chicken mature in the refrigerator for 30 minutes to 24 hours and then prepare it.
  • Place the marinated chicken on a deep baking tray or in a roaster, push in front of the oven and season with salt and pepper.

Now let’s think about the side dishes… to this chicken fit the most different vegetables and salads…

You can marinade the grilled chicken with more or less rosemary and lemon grime. I love this dish and have cooked it many times.

2. Side Dish Ideas for Lemon Chicken with Rosemary

Now let’s look at the list of side dishes. I’ve structured this a bit to make your kitchen life easier.

Vegetables to prepare in the Oven:

  • Potatoes sliced or cut into quarters or eighths
  • Sweet potatoes halved
  • Courgettes sliced or cut into pieces
  • Bell pepper red, yellow, green – cut into long strips
  • Eggplant sliced or quartered
  • Oyster mushrooms, chanterelles, champignons and other mushrooms


Tomato salad is a great and refreshing side dish to the chicken dish!

Further Side Dishes:

Tomato rice goes very well with poultry and is a good idea in summer!

Sauces and Dips:

I’ve written you the sauces above, but this chicken doesn’t need any extra sauce because the gravy tastes delicious.

The grilled lemon chicken with vegetables when it comes out of the oven. The scent is stunning, please try it out!

3. Tips for Grilled Chicken

Cut The Chicken befor grilling:

I like to cut the chicken in half before marinating and put the chicken halves on the grill. This way you can prepare the grill chicken faster and safer.

Whole chicken – please grill indirectly:

If you place the whole chicken on the grill, indirect grilling has proven to be effective: To do this, push the embers to the sides of the grill and grill at the same time with the lid on.

Chicken legs from the grill are marinated a feast for the eyes and taste delicious.

4. Cooking Video preparing Chicken in the Oven

In the following Headcam Cooking video I show you the preparation of chicken in the oven as an example for this recipe.

5. Lemon Chicken Recipe

Now you are well prepared, I wish you every success. Please note the tips for the guest kitchen at the end of the recipe!

Print Recipe
5 from 10 votes
5 from 10 votes
Lemon Chicken with Rosemary, Oven Vegetables and Sauce
Simple recipe for chicken with lemon and rosemary from the oven with vegetables and sauce. Tips for barbecuing chicken in the garden. A professional chef's guide by Thomas Sixt with cooking video and pictures.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Courses
Cuisine: Mediterranean Recipes
Keyword: Gluten Free Recipes
Servings: 2 Persons
Calories: 860kcal
Author: Thomas Sixt
Marinade and Chicken
  • 1 pc lemon
  • 2 tbs rosemary
  • 2-3 tbs oliv oil
  • salt I use Ursalz or Himalaya salt.
  • pepper I use black pepper
  • 1 pc chicken whole organic chicken!
  • 8 pc potatoes small or sweet potatoes
  • 3 pc Mixed peppers
  • 1 pc courgette
  • 4-6 pc shallots I also like to use quartered onions!
  • 4 pc cloves of garlic
  • 1 pc eggplant
  • 10 pc cherry tomatoes
  • 150 ml dry white wine
  • 50 g Butter
  • First prepare the marinade: Place a large freezer bag in the marinade, grate the lemon finely, add rosemary and olive oil to the bag. Wash the chicken under running water, pat dry and place in the bag.
  • Close the freezer bag and knot, massage the chicken vigorously in the bag and marinate. Let the marinated chicken mature in the refrigerator for 30 minutes to 24 hours.
  • Preheat the oven at 220°C hot air.
  • Buy and prepare the vegetables according to the market offer: My list of ingredients above is only a suggestion. Brush a deep baking tray with oil. Cut hard vegetables such as potatoes into quarters or eighths, halve peppers, remove seeds and place in strips, freed from stalk bases.
  • Garlic peeled and halved. Add the whole shallots without peel. Cut large onions into quarters and aubergines into slices. You can add zucchini in slices and mushrooms a little later, so that the vegetables are firm to the bite on the plate.
  • Add the chicken marinated with lemon and rosemary to the vegetables and place the baking tray in the oven. Set the kitchen alarm clock to 20 minutes. When it rings, add the white wine and butter. You can also prepare the sauce with vegetable stock if you don't want the wine. Cook the chicken for a further 20-25 minutes on a low heat, then remove or carve it and place it on warm plates with the vegetables. Serve with the sauce. Enjoy your meal!
  • Set the kitchen alarm clock to 20 minutes. When it rings, add the white wine and butter. You can also prepare the sauce with vegetable broth if you don't want the wine.
  • Cook the chicken for a further 20-25 minutes on a low heat, then remove or carve it and place it on a warm plate with the vegetables. Serve with the sauce. Enjoy your meal!
When's the chicken ready?
You should cook the chicken better (72°C). The breast is always ready before the legs.
Try the needle sample to check the cooking degree of the poultry meat:
By piercing with a thin fork or needle you can measure the temperature: If colourless gravy escapes when you pierce, the chicken is ready cooked.
Tips for the guest kitchen:
To make things go smoothly when guests come here are some tips derived from the professional kitchen:
Start earlier and use several baking trays:
For four to 6 people I fry two chickens on an extra baking tray. The vegetables under it. I raise the temperature at the beginning to 220°C and reduce the heat after 20 minutes when I pour the ingredients for the sauce to the chicken.
Note the cooking time of the oven vegetables!
You can take the vegetables out of the oven earlier if necessary, big potatoes need longer, zucchini and peppers are ready faster.
Carve the roast chicken before the guests arrive.....
I usually dismember the fried chicken before the guests arrive and place the chicken pieces, breast and leg on the baking tray with the skin side up. So I can heat the chicken pieces again briefly under the grill before serving and produce a crispy skin.
Prepare and refine the sauce extra...
I cook the sauce with the chicken carcasses, which are the remaining chicken bones, in a pot and draw so a wonderful sauce. After 20 minutes, pass the sauce through a fine sieve, thicken with cold mixed cornflour if desired and prepare for serving.
When the guests are there...
When the guests are there, I season the chicken pieces with salt and pepper and put the baking tray into the oven at 220°C hot air grill. I put the vegetables under it.
Bring the sauce to the boil and mix with a little butter. Make warm plates ready, carve chicken pieces again, arrange with vegetables and sauce. I usually serve cranberries or cranberry compote extra, so the guests can add their own taste.

6. Overview on Calories and Nutritional Values

Nutrition Facts
Lemon Chicken with Rosemary, Oven Vegetables and Sauce
Amount Per Serving
Calories 860 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 8g50%
Polyunsaturated Fat 10g
Monounsaturated Fat 12g
Cholesterol 174mg58%
Sodium 3287mg143%
Potassium 1397mg40%
Carbohydrates 83g28%
Fiber 9g38%
Sugar 49g54%
Protein 59g118%
* Percent Daily Values are based on a 2000 calorie diet.

7. More Recipes with Chicken

On my website you will find the following great recipes for your kitchen...
Roast chicken with pepper marinade
Prepare baking chicken and baking chicken step by step
Roast chicken with cola marinade
Recipe chicken oriental
Prepare chicken in the pan
Chicken curry recipe with cooking video

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!