Simple Roasted Lemon Chicken

The technique of roasting has been around even before the widespread use of stoves.The process of cooking food in an uncovered pan produces a golden brown exterior and moist and delicious interior.


2 pounds chicken pieces (breast, thighs, legs, wings) skin on

salt and pepper

1 tablespoon paprika

12 sprigs rosemary

AVOCARE Extra Virgin Avocado Oil to coat

3 lemons, juice and rind

6 garlic cloves, peeled and smashed


  1. Pat dry the chicken and place in a large baking pan – or any pan where they will fit without being crowded. Rub the skin generously with salt, pepper, paprika and just enough avocado oil to coat. Squeeze the lemon juice over the chicken, drop in the rinds, add the crushed garlic and the fresh herbs. Toss well. Cover the pan with plastic wrap and refrigerate overnight.
  2. Heat oven to 500°
  3. Place the baking pan in the oven and cook, uncovered, until the skin looks crispy – about 30 minutes. Lower the oven temperature to 150°-170°F (based on your oven) and allow the chicken to finish cooking for another 20 minutes). Test the temperature by inserting a meat thermometer in the thickest part of the breast. It should read 160°
  4. Let rest for a few minutes before serving with the chicken juices.

This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.


Serves 4


This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón of ArtBites; adapted from Claudia Zapata.