Name: Lemon and Rosemary Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 4 boneless (skinless chicken breasts); 2 Tbsp olive oil; 2 lemons (one juiced and one sliced); 3 cloves garlic (minced); 1 Tbsp fresh rosemary (chopped (or 1 teaspoon dried)); Salt and pepper (to taste); 1/4 cup GF chicken broth; Additional rosemary sprigs and lemon slices for garnish

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Lemon and Rosemary Chicken

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 215 kcal

Ingredients

4 boneless skinless chicken breasts
2 Tbsp olive oil
2 lemons one juiced and one sliced
3 cloves garlic minced
1 Tbsp fresh rosemary chopped (or 1 teaspoon dried)
Salt and pepper to taste
1/4 cup GF chicken broth
Additional rosemary sprigs and lemon slices for garnish

Instructions

Preheat your oven to 375°F. In a small bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, salt, and pepper. Place chicken breasts in a baking dish. Rub the marinade over and under the skin of the chicken, ensuring it’s well coated. Arrange lemon slices around and on top of the chicken.
Pour the chicken broth around the chicken pieces in the baking dish. This helps keep the chicken moist while it cooks. Bake in the preheated oven for 35-45 minutes, or until the chicken is cooked through, and the juices run clear. The internal temperature should reach 165°F.
Halfway through the cooking time, baste the chicken with the juices collected at the bottom of the baking dish. Once done, let the chicken rest for a few minutes before serving. Garnish with fresh rosemary sprigs and lemon slices.

Tip:

To infuse more flavor, marinate the chicken in the lemon and rosemary mixture for at least 1 hour or overnight in the refrigerator. If using bone-in, skin-on chicken pieces, adjust cooking times accordingly, as they may take longer to cook.