• 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.