AnnMarie’s Roasted Chicken with Rosemary and Lemon

Ann Marie Plass is Manager of the Floral & Gift Depts., Adams Kingston Store

Preheat oven to 450


  • Small bowl
  • Shallow roasting pan tongs
  • Instant read thermometer


  • 4 bone in chicken breasts
  • 2 tablespoons chopped fresh rosemary
  • 2 teaspoon salt
  • Season to taste with pepper
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil
  • Prep time 10 minutes Total time 1 hour


  1. Pat the chicken breast dry
  2. Mix rosemary, pepper, lemon zest, lemon juice and olive oil together in a small bowl
  3. If you leave the skin on you can put the mixture under the skin, if you prefer to use skinless breasts, just press the mixture directly on the chicken
  4. Put the chicken breast side down in a shallow baking pan and roast for 15 minutes.
  5. Turn breast right side up and roast another 15- 30 minutes until the thickest part reaches 160º F
  6. Remove chicken and let rest 5 minutes before serving