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Lemon Rosemary Chicken Recipe

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4.3 from 1 review

Lemon Rosemary Chicken is a simple and flavorful baked chicken dish featuring tender chicken cutlets marinated in a zesty lemon, rosemary, and garlic mixture. Perfectly roasted in the oven, this recipe delivers juicy, aromatic chicken with a bright citrus finish, ideal for a quick weeknight dinner or a casual gathering.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 1 1/2 pounds boneless skinless chicken breasts (about 3 chicken breasts)
  • Kosher salt, to taste
  • Black pepper, to taste
  • 4 large garlic cloves, minced
  • 1 medium yellow onion, halved and sliced into half moons

Marinade & Cooking Liquid

  • 3 tablespoons extra virgin olive oil
  • 2 lemons (divided: juice of 1 lemon for marinade, half of the other lemon sliced for garnish, and juice of remaining half for finishing)
  • 1/4 cup chicken broth
  • 2 tablespoons chopped fresh rosemary

Instructions

  1. Prep the oven: Preheat your oven to 400°F and position a rack in the middle to ensure even baking of the chicken.
  2. Slice the chicken breasts into cutlets: Place each chicken breast flat on a cutting board. Use a sharp knife to slice horizontally through the thicker part to create two thinner cutlets per breast. For even thickness, optionally cover with plastic wrap and gently pound with a kitchen mallet.
  3. Season the chicken: Pat the chicken cutlets dry with paper towels, then season both sides generously with kosher salt and black pepper to enhance flavor.
  4. Prepare the baking dish: In a 9×13 inch baking dish, combine 3 tablespoons of olive oil, the juice of one lemon, chicken broth, chopped rosemary, and minced garlic. Stir well to mix the marinade.
  5. Add chicken and onion: Place the cutlets into the baking dish and toss gently to coat them evenly in the marinade. Add the sliced onions and toss again to distribute.
  6. Cover and bake: Cover the dish tightly with foil, ensuring it doesn’t touch the chicken, and bake on the middle rack for 10 minutes.
  7. Finish baking uncovered: Carefully remove the foil and return the dish to the oven for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 160°F and is no longer pink inside.
  8. Rest and garnish: Remove the chicken from the oven and cover loosely. Let it rest for 5 minutes, during which the temperature will rise to 165°F. Garnish with the lemon slices from half the remaining lemon, and squeeze the juice of the last lemon half over the chicken just before serving.

Notes

  • Use a meat thermometer to accurately check for doneness and avoid overcooking.
  • For more flavor, you can marinate the chicken in the lemon-rosemary mixture for 30 minutes to an hour before baking.
  • Pounding the chicken cutlets to an even thickness will help them cook evenly and stay tender.
  • If you prefer, fresh herbs other than rosemary such as thyme or oregano can be used as a variation.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/lemon-rosemary-chicken-recipe/