Roasted Chicken Breast With Rosemary And Lemon

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Roasted Chicken Breast With Rosemary And Lemon is one of the easiest and most tasty chicken dishes. It is a family favorite at our house. And we love to enjoy it any time. My brother in law’s favorite seasoning is rosemary and he is a frequent for this dish. Serve with a fresh salad and you’re all set for dinner.

Roasted Chicken Breast With Rosemary And Lemon

Equipment
small bowl
shallow roasting pan
tongs
meat thermometer

Shopping List
chicken breast halves
fresh rosemary
kosher salt
ground black pepper
lemon
lemon juice
olive oil

Roasted Chicken Breast With Rosemary And Lemon

Instructions:
Preheat the oven to 450F. Pat the chicken dry with paper towel. Position oven rack in the middle of the oven.

Mix the seasonings in a small mixing bowl: salt, pepper, rosemary, lemon zest, lemon juice and olive oil. For best flavor, soak the chicken in the mixture and cover on all sides so it is well saturated.

Place the meat in a covered shallow roasting pan. Bake for 30 minutes. Check the meat and flip to the other side. Continue roasting until the meat is 160F in the thickest part, approximately another 30 minutes. Move the chicken to a plate to rest, and cover with foil. Serve while hot.

Enjoy Roasted Chicken Breast With Rosemary And Lemon!

Roasted Chicken Breast With Rosemary And Lemon

Prep Time10 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: chicken breast, lemon, rosemary
Servings: 4

Equipment

  • small bowl
  • shallow roasting pan
  • tongs
  • meat thermometer

Ingredients

  • 4 chicken breast halves (2 whole breasts)
  • 1 tbsp chopped fresh rosemary
  • 2 tsp kosher salt
  • ¼ tsp fresh ground black pepper
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • 1 tbsp olive oil

Instructions

  • Preheat the oven to 450F. Pat the chicken dry with paper towel. Position oven rack in the middle of the oven.
  • Mix the seasonings in a small mixing bowl: salt, pepper, rosemary, lemon zest, lemon juice and olive oil. For best flavor, soak the chicken in the mixture and cover on all sides so it is well saturated.
  • Place the meat in a covered shallow roasting pan. Bake for 30 minutes. Check the meat and flip to the other side. Continue roasting until the meat is 160F in the thickest part, approximately another 30 minutes. Move the chicken to a plate to rest, and cover with foil. Serve while hot. Enjoy Roasted Chicken Breast With Rosemary And Lemon!

Goes great with Purslane Salad With Lemon Shallot Dressing!

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