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

Steps

1. 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.
2. 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.
3. 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.