Tuesday, July 10, 2018

Rosemary Lemon Roasted Chicken Breasts (With Video)

Rosemary Lemon Roasted Chicken Breasts are the best roasted chicken recipe ever!! I am absolutely head over heals in love with this ! Moist, flavorful and miles away from ordinary.

http://www.theslowroasteditalian.com/2014/01/rosemary-lemon-roasted-chicken-breasts-recipe.html 

Baked on a bed of rosemary and lemon this chicken takes on so much flavor it will KNOCK.YOUR.SOCKS.OFF!

You know that happy dance I told you about?  The one I do in the kitchen?  No?  OK, so I am a total food geek.  I get the biggest thrill out of recipe development.

So, when I create a recipe I am the first to taste it.  If it blows my mind...  I do this really embarrassing hip and fun dance in the kitchen.


I would video for you, but I will spare you.  Just imagine some really entertaining 1980's dance off, now add a few years, a fork and a mouthful of food.

Oh and a lot of MMMMM's.  You get the point.  LOL

So, if I haven't lost you by now.  You can tell how excited I am about this chicken.  It is that good.

The lemon and rosemary steam right into the chicken and it absorbs the most incredible combination of flavors ever.  The roasted lemons, rosemary and garlic on top give it an entirely new dimension of flavor.

I ate the chicken all by itself.  The chicken, the lemons, with the garlic and juice drizzled over top, with some extra fresh rosemary.  OH.MY.WORD!

Now, you could also throw a pan of The Best Ever Garlic Roasted Brussels Sprouts and a couple russet potatoes into the oven call it dinner and lunch for the week.

But, personally, my plate was piled high with chicken and roasted lemons.  Even now my mouth is watering just thinking about it.

Now go forth.  Make the best ever roasted chicken and funny dances.  

http://amzn.to/2npi3zd

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

http://amzn.to/2npi3zd

Helpful Tips to make Rosemary Lemon Roasted Chicken Breasts:

  • You can double, triple, quadruple, etc this recipe.  I make it with 5 pounds of chicken so we have enough to eat all week.
  • If you prefer your chicken more browned on top, at the end of your cook time turn the broiler on and cook for 2-3 minutes until chicken and lemons are browned.

    What you will need to make Rosemary Lemon Roasted Chicken Breasts:

    • Baking Dish- I have my favorites and this set is one of them. The 9x13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.

    Enjoy!

    With love from our simple kitchen to yours. 

    Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

    Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  



    See how easy this Rosemary Lemon Roasted Chicken Breasts  is to make. Watch the video!!!



    Yield: 4

    Rosemary Lemon Roasted Chicken Breasts

    Looking for the best roasted chicken recipe ever? Well, you have found it! I am absolutely head over heals in love with this Rosemary Lemon Roasted Chicken! Moist, flavorful and miles away from ordinary.
    prep time: 5 minscook time: 25 minstotal time: 30 mins

    Ingredients

    • 1-2 medium lemons, sliced
    • 2 sprigs rosemary
    • 2 garlic cloves, quartered
    • 1 pound uncooked boneless skinless chicken breasts
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon fresh ground black pepper

    Instructions

    1. Preheat oven to 425°F.  Layer 1/2 lemon slices and 1 sprig of rosemary on the bottom of a baking dish.  Scatter 1/2 of garlic around the pan.
    2. Season both sides of chicken with salt and pepper.  Lay chicken on top of lemon rosemary bed.  Place remaining lemon slices on top of chicken breasts.  Place rosemary sprig between the chicken breasts.  Sprinkle with remaining garlic.  Drizzle chicken breasts with olive oil.

    3. Bake for 25-30 minutes until chicken is cooked through (1 pound takes about 25-30 minutes, 5 pounds takes 45-60 minutes).  Cover with aluminum foil for 5 minutes and let the chicken rest.  Serve and enjoy!

    DONNA'S NOTES

    1. You can double, triple, quadruple, etc this recipe.  I make it with 5 pounds of chicken so we have enough to eat all week.
    2. If you prefer your chicken more browned on top, at the end of your cook time turn the broiler on and cook for 2-3 minutes until chicken and lemons are browned.


     

    Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

    46 comments:

    1. The pictures sure show much more than 2 sprigs of rosemary

      ReplyDelete
      Replies
      1. Very true! That was a quadruple batch. Enjoy.

        Delete
    2. Could this be done in the crockpot

      ReplyDelete
      Replies
      1. I have not tried it, but I imagine you could layer it the same way. Let me know if you try it and how it works out.

        Delete
      2. You'd be better off using a Dutch Oven at 225degrees. Brown first

        Delete
    3. Can you chop up some russet potatoes and cook them in the same pan as the chicken? Or would that be a bad idea? Is there a lot of juice that would make the potatoes soggy?

      ReplyDelete
      Replies
      1. If you layered them on top of the lemons you should be fine. I have cooked chicken and potatoes in the same pan, they don't come out crisp, but they are still delish1

        Delete
    4. Can you chop up the russet potatoes and cook them in the same pan as the chicken? Or would that be a bad idea? Will there be too much juice from the chicken that will make the potatoes soggy?

      ReplyDelete
      Replies
      1. I have done this recipe with red potatoes (a bit more healthier) and they came out fine even at the bottom of the baking dish.

        Delete
      2. Were the red potatoes ok for that period of time (40-60min)? Would like to try with red potatoes tomorrow night.
        Thanks!

        Delete
    5. Where do you find sprigs of rosemary?

      ReplyDelete
      Replies
      1. Any famer's market, whole foods, etc. should have fresh sprigs. General grocery stores might have it dried and I don't think it would make much of a difference in taste.

        Delete
      2. I have made this by sprinkling dried Rosemary over the chicken. Same effect, it is still delicious.

        Delete
      3. Trader Joes would have some also or Sprouts market.

        Delete
      4. I went to Home Depot, bought a plant and now have fresh rosemary anytime i need it!

        Delete
    6. Great tasting recipe! Chicken is so tasty and tender with lemons!

      ReplyDelete
    7. In the produce section of the grocery store, near all of the fresh herbs

      ReplyDelete
    8. Delicious! We all loved it! I will make it again and again!

      ReplyDelete
    9. I love recipes with simple ingredients that make your mouth water. You can never have too many chicken recipes. Thanks!

      ReplyDelete
    10. This was fabulous! I cut potatoes into wedges and put them in the pan for super easy meal. Salad on the side. It was so very good! I used the leftover meat to make Lemon Chicken and Rice Soup.

      ReplyDelete
    11. thanks for the recipe, it looks great.
      is it good only for serving immediately or can it be refrigerated or even frozen and heated later?

      ReplyDelete
    12. This looks great and I've got rosemary I need to use up :) And chicken breasts thawing on my counter. Dinner is served :)

      ReplyDelete
    13. Love this recipe Donna. Chicken and lemon are made for each other! And Rosemary is a personal favorite! By the way ... you should be dancing today for your birthday! Hope you have a great one. Please stop by and enter my giveaway! Celebrating 4 years of blogging :) Happy, happy birthday!

      ReplyDelete
    14. 40 minutes seems way too long for four chicken breasts, do the lemons lengthen the cooking time? Normally I'd only put them in for fifteen minutes. And the temperature you say to cook at isn't even an option on my oven, nowhere near.

      ReplyDelete
    15. No one here likes rosemary the herb. What's a reasonable substitute? How about Italian parsley with any recipe calling for rosemary the herb. ( We specify "the herb" to avoid offending a lovely and very sweet relative named Rosemary }:~))

      ReplyDelete
      Replies
      1. I also add thyme to this, you could use just thyme... or buy a good "italian seasoning "blend

        Delete
    16. This looks WONDERFUL. My Mom never used Rosemary that I can recall, so I'm just now learning the joys of its wonderful taste and aroma. This is just the ticket for an easy recipe for me to learn on. Thanks for posting!!

      ReplyDelete
    17. I love rosemary so this looks like something I would really enjoy!

      ReplyDelete
    18. This is excellent and so easy, loved it. Thanks so much!!!!!

      ReplyDelete
    19. This is excellent and very easy, thanks so much for this delicious recipe!

      ReplyDelete
    20. Ed - prior to making this dish I make a marinade by cutting four lemons into halves - pips and all boil them with sugar and a knob of butter - once softened (simmer for half an hour or more) mash and strain though a cloth return liquid to heat until reduced and thickens on the back of a spoon - cool until it forms a jelly - this I use with garlic and rosemary on chicken. Cod with this lemon and thyme is tasty too!

      ReplyDelete
    21. This sounds delicious. I'm going to try it! Thanks for the creation.
      Keri
      www.thestylestudiobykb.com

      ReplyDelete
    22. Wow! First time I've ever made chicken! Delicious, juicy, balanced flavor. Thank you! I do not feel like the 26 year old bachelor I am.

      ReplyDelete
    23. excellent and I e the l over chicken for chicken lemon rice soup

      ReplyDelete
    24. Tried this and found it a bit bland. Unfortunately the family didn't care for it :(

      ReplyDelete
    25. Can you steamthe recipe in a wok with steam racks?

      ReplyDelete
    26. Has anybody had issue with the garlic being bitter? I think I'd roast it first before adding to pan.

      ReplyDelete
    27. Okay, so I made this on Saturday, only I used a whole chicken that I quartered, because that's what I had in my freezer.
      Oh. My. Goodness. It was fantastic!
      Partway through cooking, my husband complained about the smell of rosemary and I prepared myself not to club him when he complained eating it. My mental preparations were for naught. He LOVED it and hasn't stopped talking about how good it was. Thanks for sharing!

      ReplyDelete
    28. This was a huge hit in my house tonight. Thanks for sharing!

      ReplyDelete
    29. So I cooked 2 boneless and skinless chicken breast at 425 for 30 minutes and my breast is barely reading 135 degrees... will it be okay if I leave it in longer I don't want it to dry out. And yes my oven us fine I bake a lot so the temperature is reading right...

      ReplyDelete
    30. I used seasoned salt and white pepper and topped off everything with paprika. by the way the recipe is awesome.

      ReplyDelete
    31. My family loved this. This was quick, easy and delicious. Thanks for sharing

      ReplyDelete
    32. When I use lemon slices on my chicken, there is always a bitter taste, maybe from the white part of the rind? How do I prevent this, if possible? This recipe looks delicious.

      ReplyDelete

    If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

    We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤