Lemon Rosemary Chicken

Step 1

Prep the oven: Preheat the oven to 400°F and position a rack in the middle.

Step 2

Slice the breasts into cutlets: Place the chicken breast flat on a cutting board and position your non-dominant hand on top to hold it firmly. Using a sharp knife, in your dominant hand, carefully slice the chicken breast horizontally starting with the thicker end and all the way through to the thin end. You should end up with two thinner cutlets for each chicken breast half. If the cutlets still need to flatten a bit, cover with plastic wrap and pound with a kitchen mallet (optional).

Step 3

Dry and season the chicken: Pat the chicken breast cutlets dry and season with kosher salt and black pepper on both sides.

Step 4

Prepare the baking dish: In a 9x13 baking dish, add about 3 tablespoons extra virgin olive oil, juice of 1 lemon (leave the second lemon for later), chicken broth, rosemary, and the minced garlic. Mix to combine.

Step 5

Add the chicken cutlets: Add the chicken breast cutlets to the baking dish and toss to coat with the olive oil and garlic mixture, then add the onion slices and toss again. Cover the baking dish with a large piece of foil, making sure the foil is not touching the chicken.

Step 6

Bake: Place the covered dish on the middle rack of your heated oven for 10 minutes, then carefully remove the foil and return the baking dish back to the oven for another 10 to 15 minutes or until the chicken is fully cooked and is no longer pink in the middle. Remove the chicken from the oven when the internal temperature reaches 160°F. Cover and let rest for another 5 minutes and the chicken will come up to 165°F. Cut half of the remaining lemon into slices to garnish the chicken. Squeeze the juice from the other half over the chicken and it’s ready to eat!