Lemon Rosemary Chicken
Aromatic and flavorful chicken marinated in lemon juice and rosemary, roasted to perfection.
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds total. Choose high-quality chicken.
Marinade
- 1/4 cup fresh lemon juice About 2 large lemons, freshly squeezed.
- 1 tablespoon lemon zest From 1 large lemon.
- 2 tablespoons fresh rosemary Finely chopped.
- 4 cloves garlic Minced.
- 1/4 cup extra virgin olive oil Adds richness and helps tenderize the chicken.
- 1 teaspoon salt Essential for enhancing flavors.
- 1/2 teaspoon black pepper Freshly ground.
- 1 piece lemon Sliced for garnish.
Instructions
- In a large mixing bowl, combine the fresh lemon juice, lemon zest, chopped rosemary, minced garlic, olive oil, salt, and black pepper. Whisk until well mixed.
- Add the chicken breasts to the bowl, ensuring each piece is thoroughly coated with the marinade. Alternatively, place the chicken in a resealable plastic bag and pour the marinade over it, sealing the bag and massaging to cover completely.
- Cover the bowl with plastic wrap or seal the bag, and refrigerate for at least 30 minutes, preferably 2 to 4 hours.
- Preheat your oven to 400°F (200°C). Take the chicken out of the refrigerator to bring it to room temperature.
- In a baking dish, arrange the marinated chicken breasts in a single layer. Pour any remaining marinade over the chicken and top with lemon slices.
- Bake the chicken for 25-30 minutes or until the internal temperature reaches 165°F (75°C). The chicken should be golden brown.
- Once cooked, remove the chicken from the oven and let it rest for about 5 minutes before slicing.
- Serve the chicken with the roasted lemon slices on top.
Notes
Consider adding Dijon mustard or honey to the marinade for extra flavor. Serve with a fresh salad or roasted potatoes.