Chicken breasts for dinner? Really? Again?
Yes! And these are so easy and so full flavored your family will swoon. (Maybe “swoon” is over the top, but they will be very happy with this meal!)
Here you go!
Lemon-Rosemary Chicken Breasts
When it comes to flavor, these Lemon Rosemary Chicken Breasts are not shy. They literally are stuffed with lemon, garlic, and rosemary, and as they bake, they fill the kitchen with a heady fragrance. For serving, the only thing the breasts need is a good douse of extra-virgin olive oil.
Serves 4
4 split bone-in chicken breast halves with the skin
3 lemons, thinly sliced
12 garlic cloves, thinly sliced
8 sprigs fresh rosemary
3/4 cup olive oil
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Loosen the skin of each chicken breast by inserting your fingers between the skin and the meat. Slide 2 lemon slices, 1 whole clove of sliced garlic, and 1 sprig of rosemary under the skin of each breast.
Arrange the breasts in a shallow glass, ceramic, or other nonreactive dish and pour the oil over the chicken.
Remove the rosemary leaves from the remaining 4 sprigs of rosemary and scatter the rosemary leaves and remaining lemon and garlic slices over the chicken. Cover the dish and refrigerate for 6 to 8 hours or overnight.
Preheat the oven to 375°F.
Without removing the lemon slices on top of the chicken breasts, transfer the breasts to a clean baking pan. (The lemon slices are delicious once cooked, so you don’t want to discard them before roasting.) Season lightly with salt and pepper and roast for 25 to 35 minutes, or until the chicken is cooked through. (The time will depend on the size of the breast: they will be 180°F at the thickest part.) Serve hot from the oven, drizzled with a little more olive oil.