Roasted Chicken Breasts with Lemon, Garlic and Rosemary

Name: Roasted Chicken Breasts with Lemon, Garlic and Rosemary
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 4 bone-in chicken breast halves (2 whole breasts); 1 tablespoon chopped fresh rosemary; 2 cloves garlic (finely minced); 2 teaspoons kosher salt; ¼ teaspoon fresh ground black pepper; 1 teaspoon lemon zest; 2 teaspoons lemon juice; 1 tablespoon olive oil

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 4

Author : Adapted by Chris Scheuer from Cook Think

roasted chicken breasts

Ingredients

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4 bone-in chicken breast halves (2 whole breasts)1 tablespoon chopped fresh rosemary2 cloves garlic (finely minced)2 teaspoons kosher salt¼ teaspoon fresh ground black pepper1 teaspoon lemon zest2 teaspoons lemon juice1 tablespoon olive oil

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Instructions

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Step 1

Early in the day (at least 4 hours in advance) mix the rosemary, garlic, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. Rinse the chicken breasts and pat them dry. Press the rosemary mixture into the flesh of the chicken on all sides. Cover with plastic wrap and refrigerate for 4-8 hours

Step 2

When ready to bake chicken, preheat the oven to 450˚F and put a rack in the middle position. I like to line my sheet pan with foil to make clean-up easy.

Step 3

Place the chicken breasts on a shallow roasting pan skin side down. Roast for 15 minutes, then turn the breasts skin side up. Continue roasting until the breasts reach 160˚F* in the thickest part, another 15-30 minutes. If breasts vary greatly in size you may need to remove the smaller ones 5 minutes before the larger ones. Cover chicken with foil and allow to rest, loosely covered with foil, for 5 minutes before serving.