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Lemon Herb Chicken with Roasted Garlic

Lemon Herb Chicken with Roasted Garlic

Simple and rustic, with the classic flavors of fresh herbs, lemon, and garlic, this dish is a perfect example of refined elegance. The lemon adds a burst of flavor that you can taste in every bite. It’s a great dish to serve to company, and perfect for Passover.

You can prepare this recipe with whole chicken, Cornish hens, or chicken cut into quarters or eighths.

  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings


  • Cooking spray
  • 1 chicken (about 3 pounds), cut into eighths
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup fresh parsley
  • ¼ cup fresh chopped dill
  • 2 tablespoons fresh minced rosemary
  • 12 - 15 garlic cloves, peeled (about 1 head)
  • ¼ cup olive oil
  • Juice of 1 lemon (about 3 - 4 tablespoons)
  • 2 tablespoons honey
  • Garnish: additional herbs


1. Preheat oven to 375°F. Coat a 9- x 13-inch baking dish with nonstick cooking spray.

2. Trim and discard excess fat from chicken pieces. Arrange chicken, skin side up, in a single layer in prepared dish. Sprinkle with salt and pepper on all sides.

3. In a medium bowl, combine parsley, dill, rosemary, whole garlic cloves, oil, lemon juice, and honey. Mix well. Drizzle evenly over chicken.

4. Bake, covered, at 375°F for 1 hour. Uncover and cook 20 minutes more, until glazed and golden. Baste occasionally.

5. Transfer to a platter; garnish with fresh herbs.

Recipe reprinted from The Silver Platter: Simple to Spectacular Wholesome, Family-Friendly Recipes by Daniella Silver and Norene Gilletz (Mesorah Publications 2015).

Recipe published in JOY of KOSHER with Jamie Geller magazine Pesach 2016. Subscribe Now.

Pesach 2016 Joy of Kosher Magazine
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