Lemon & Garlic Roasted Chicken with Rosemary
Roasted chicken is no longer reserved for that special Sunday dinner. Roasting your own chicken to use in dinner recipes, soups, salads and even snack recipes is almost always the healthier way to go.
Roasting chicken breasts for a weeknight meal only takes about 45 minutes in the oven and a mere 5 minutes of prep work. What comes out of your oven is a tender and succulent chicken breast that will fill your kitchen with a wonderful aroma.
Every ingredient in this chicken dish is honest good food and your family will enjoy every bite.
Lemon & Garlic Roasted Chicken with Rosemary
- 2 plump bone-in chicken breasts (about 2-1/2 lbs.)
- 2 lemons
- 2 tablespoons olive oil
- 4 cloves garlic (chopped)
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh rosemary
- 1/4 cup chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Preheat oven to 350 degrees.
- Wash chicken breasts in cold water and dry with a paper towel.
- Wash lemons with a paper towel and a little bit of vinegar before cutting.
- Spray a 2 qt. casserole dish with non stick spray.
- Place the chicken breasts in the casserole dish skin side up and squeeze the juice of 1/2 a lemon over the chicken.
- If you are leaving the skin on the chicken make sure to squeeze some lemon juice underneath the skin of the chicken.
- Leave the chicken sit for about 10 minutes.
- Drizzle oil over the chicken breasts and sprinkle with thyme, salt and pepper.
- Add garlic cloves to the dish around the chicken.
- Slice remaining lemon and place slices under and on top of the chicken.
- Flip the chicken and bake skin side down for 20 minutes.
- Flip the chicken over skin side up and add chicken broth to the pan.
- Sprinkle fresh rosemary over chicken and bake for 20-25 more minutes.
