Roasted Chicken Breasts with Garlic, Lemon and Rosemary
4 Split chicken breasts, bone-in
2 Garlic cloves, minced
1 tbsp Rosemary, fresh
2 tsp Kosher salt & 1/2 tsp fresh ground pepper (or use 2 1/2 tsp Seasonella Bologna Herbal Salt)
2 tbsp Midtown Olive Oil Lemon Fused olive oil (or use one of our Ultra Premium EVOOs and add 1 Tbsp fresh lemon juice)
Instructions: Earlier in the day, mix together the garlic, rosemary, salt/pepper or herbal salt and the olive oil in a small bowl. Place chicken in gallon size resealable plastic bag and pour seasoning/oil mixture over chicken. Seal bag and massage seasoning/oil mixture into chicken breasts.
Preheat oven to 450 degrees. Line shallow roasting pan with nonstick foil, if desired. Place chicken breasts, skin side down. Roast for 15 minutes, then turn the breasts skin side up. Continue roasting until the breasts reach 160˚F in the thickest part, another 15-30 minutes. If breasts vary greatly in size you may need to remove the smaller ones 5 minutes before the larger ones. Cover chicken with foil and allow to rest, loosely covered with foil, for 5 minutes before serving.
* Idea: throw some extra lemons, quartered, onto the pan along with the chicken during the last 15 minutes of roasting. Slightly caramelized, they make for a lovely presentation on a platter with the chicken and a few sprigs of fresh rosemary.
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- Tags: Main Dishes