Rosemary Lemon Roasted Chicken Breasts
Description
You will want to put this on your meal rotation. The combination of lemon and rosemary has so much wonderful flavor, it is just heavenly.
Ingredients
1-2 medium lemons, sliced
2-4 sprigs rosemary
2-3 garlic cloves, quartered
1 lb. raw boneless, skinless chicken breasts (can also use bone-in)
1 T. extra virgin olive oil
1 t. kosher salt
½ t. freshly ground black pepper
Directions
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Preheat oven to 425 degrees. Layer ½ of the lemon slices and 1 sprig of rosemary on the bottom of a baking dish; scatter ½ of the garlic around the pan.
Season both sides of chicken with salt and pepper. Lay chicken on top of the lemon rosemary bed; place remaining lemon slices on top of chicken breasts. Place rosemary sprigs between the chicken breasts. Sprinkle with remaining garlic. Drizzle chicken breasts with olive oil.
Bake 30-60 minutes until chicken is cooked through (1 lb. takes about 25-30 minutes, 5 lb. takes 45-60 minutes). Remove from oven; cover with aluminum foil for 5 minutes; let the chicken rest. Serve.
4 servings.
Tip: This recipe can be doubled, tripled, quadrupled, etc. Five pounds of chicken is enough to eat all week.
If you prefer chicken more browned on top, at the end of the cook time, turn the broiler on, cook for 2-3 minutes until chicken and lemons are browned.