This is quite easily the dish that I eat most often in my house. It is quick and easy and it’s made with ingredients that I always have on hand. Fresh lemon juice (to go in my morning smoothie), fresh garlic (because it’s delicious), and fresh rosemary (because someone told me that a planting a rosemary bush in your front yard meant that a strong woman lives inside – I’m hoping that the same holds true for a small jar of rosemary on the balcony!).
Truth be told, I rarely measure the ingredients but I did this last time so that I could make sure this version was perfect! I simply coat both sides of the chicken with olive oil, lemon, garlic, rosemary and pepper. Typically I don’t use salt in this recipe because I think that it has enough flavor without. Although that might be the difference between getting your recipes from a nutritionist and from a chef, so feel free to sprinkle with salt.
If I have the time (or am feeling fancy for the internet) I will sprinkle a little lemon zest and top with fresh lemon slices while I am waiting for the oven to preheat to 400 degrees. Once the oven is heated I cook the chicken for about 30 minutes, rotating the pan halfway through to make sure it is cooked evenly.
Then, of course I garnish all my dishes with some strong lady rosemary and serve only on environmentally sustainable bamboo – or maybe that is also just when I’m being fancy for the internet!
Lemon Rosemary Chicken
- 1 6 oz. chicken breast
- 1 sprig rosemary coarsely chopped
- 1 clove garlic, chopped
- 1 tsp olive oil
- 1/4 lemon
- Lemon zest (optional)
- Preheat your oven to 400 degrees.
- Coat both sides of the chicken breast with the olive oil, juice of the lemon, rosemary, garlic and zest if using.
- Cook for 30 minutes or until the chicken is opaque all the way through.
