Rosemary & lemon chicken

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10 min


4 servings

* PLUS Roasting Time: 55 minutes


  • 4 chicken legs , with thighs attached
  • 1 large lemon
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 3 garlic cloves , minced
  • 1/2 tsp salt
  • pepper , to taste
  • 2 sprigs fresh rosemary
  • 1 red bell pepper , thickly sliced


  • Preheat oven to 375F (190C). Remove skin from chicken. Trim and discard excess fat. Squeeze juice from lemon into a small bowl. Stir in oil, honey, garlic, salt and pepper. Pour into a 9×13-inch (3-L) baking dish. Place chicken, meaty side up, in dish. Strip leaves from rosemary and evenly sprinkle over chicken. Turn chicken meaty side down. Scatter red pepper overtop.
  • Roast, uncovered, in centre of preheated oven, 30 minutes. Then turn chicken meaty side up. Continue roasting, basting occasionally, until meat feels springy when pressed, 25 to 30 minutes.
  • Remove chicken to plates or place on a platter. Arrange pepper strips on top. Pour pan juice into a bowl or measuring cup. Skim off and discard fat. Spoon juice over chicken. Excellent with roasted potato wedges and steamed broccoli.

Nutrition (per serving)

  • Calories
  • 212,
  • Protein
  • 26 g,
  • Carbohydrates
  • 12.4 g,
  • Fat
  • 6.7 g,
  • Fibre
  • 0.7 g,
  • Sodium
  • 401 mg.

This dish gives us more of our favourite part of a glorious lemon-and-herb roast chicken: the rich, dark leg meat. Using legs also means less time and mess than carving up a whole bird.