Sheet Pan Half-Roasted Lemon Chicken with Garlic and Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken halves roasted on a sheet pan with fresh lemon, garlic, and rosemary, delivering bright and savory flavors with minimal cleanup. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken halves, lemon, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 45 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat dry 2 bone-in, skin-on chicken halves (about 3 lbs total). Place on a large rimmed sheet pan.
  2. Step 2: Drizzle 3 tbsp olive oil evenly over the chicken halves and rub 1 tsp salt and 1/2 tsp black pepper all over the skin. Place 6 smashed garlic cloves, 3 fresh rosemary sprigs, and 1 halved lemon (cut side down) around the chicken.
  3. Step 3: Pour 1/4 cup water into the pan to keep the chicken moist. Roast in the oven for 40-45 minutes until skin is golden and juices run clear when pierced.
  4. Step 4: Remove chicken and lemon halves from the pan. Squeeze the roasted lemon halves over the chicken for a bright finish and serve immediately.

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