Rosemary lemon Chicken GlutenfreeI love this marinade because it’s easy and it also balances the rosemary flavor in a way I haven’t been able to match in other recipes. Either you can’t taste the rosemary or it’s overpowering. This is perfect. You can also use another strong herb instead of the rosemary, like fresh basil, oregano, sage, cilantro, or thyme. The marinade can also be used with the vegetables alone for a hearty vegan main dish.

The renovation: I added white wine to make more marinade. You can eliminate the olive oil to reduce the fat in this recipe. I break down a whole chicken, and remove most of the skin. I save all the parts in a freezer tub to make stock later. I swapped out baby carrots for the cherry tomatoes and use cremini mushrooms instead of white button mushrooms. You can also add squash. Just cut everything up into similar-sized chunks. The original recipe is from Martha Stewart Living magazine.

Reader Robin D. sent in this photo of her successful chicken dinner:

Robin, thanks for sharing. So glad you enjoyed the recipe!

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Rosemary lemon Chicken Glutenfree

Rosemary Lemon Roasted Chicken

This easy rosemary lemon chicken is ultra-flavorful and flawless every time.
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 50 mins
Course Dinner
Cuisine American
Servings 6 serving


  • 1/4 cup lemon juice (fresh)
  • 1/4 cup olive oil (extra virgin) organic, extra virgin
  • 1/2 cup wine (white)
  • 4 cloves garlic peeled
  • 2 tbsp rosemary (fresh) (not sprigs)
  • 4 chicken breasts, bone-in, or one whole chicken
  • 2.5 pounds potatoes red, new, halved
  • 1 pound mushrooms cremini, button, or white mushrooms
  • 10 carrots 10 baby or 2 large carrots, in chunks
  • 1 pint cherry tomatoes


  • Combine lemon juice, oil, garlic, rosemary, salt, and pepper in a blender. Puree until smooth. Taste and adjust seasonings.
  • Place the chicken in a sprayed large glass baking dish and pour half the marinade over it. Let marinate at room temperature for 15-30 minutes or cover and refrigerate up to one day.
  • Preheat oven to 450F/230C/gas mark 7.
  • In a large bowl, toss potatoes, mushrooms, and carrots with the remaining marinade. Season with salt and pepper. (Omit salt for low-sodium diets.)
  • If it seems too dry, add a little extra olive oil, making sure all the pieces are completely coated. Place on a rimmed baking sheet or large casserole dish.
  • If you are using a whole chicken, you will need to start it first. Give it about 30 minutes before putting the vegetables in the oven.
  • If you refrigerated the chicken, allow the dish to warm up a bit before placing it in the hot oven. Place both pans in the oven and bake for 20 minutes. Rotate the sheets (back to front, and also switch from top to bottom so everything cooks evenly).
  • Cook 10 minutes more. Scatter the tomatoes over the vegetables.
  • Cook another 20 minutes. If you have a meat thermometer, it should read 165° if inserted into the thickest part of the chicken, without hitting bone.


Per serving:
  • 464 calories
  • 12 g fat
  • 91 g cholesterol
  • 142 mg sodium
  • 1357 mg potassium
  • 42 g carbohydrate
  • 5 g fiber
  • 5 g sugars
  • 43 g protein
  • 11  Weight Watchers Points Plus
A note about chicken: After seeing Food, Inc. I stopped buying regular grocery store chickens. I would splurge on them once in a while at Whole Foods or the farmer's market. If you can find local chickens that are humanely raised, it's worth the extra money. Now that we are eating some poultry again (Spring 2014) I am only buying local, humanely raised chickens.