Tuesday, July 16, 2013

Rosemary Lemon Chicken

I found this recipe on a blog called The Lemon Bowl. It was pretty good; our only complaint was that the lemon flavor was so overpowering that it was hard to taste the rosemary and garlic so next time I plan to only use one lemon (instead of two) and increase the olive oil by a little bit but I will definitely be trying this one again.  I baked the chicken this time around but next time around plan on grilling it. I served this with Caprese Quinoa Salad and strawberries.

Rosemary Lemon Chicken

  • 4 chicken breasts
  • 2 lemons (zested and juiced)
  • 3 tbsp minced garlic (or 3 cloves of fresh garlic)
  • 2 tbsp olive oil
  • 2 tbsp rosemary
  • 1 tsp salt
  • 1/2 tsp pepper
  1. Zest the lemons over a small bowl.
  2. After zesting, juice the lemons over a different small bowl; scoop out any seeds that fall into the juice.
  3. Combine the lemon zest and juice in one of the small bowls.
  4. Mix in remaining ingredients with a fork or a whisk. 
  5. Put chicken breasts into a resealable plastic bag and pour the marinade over the chicken. 
  6. Refrigerate overnight or as long as possible for the chicken to absorb the flavor. 
  7. Preheat oven to 350 degrees or grill to medium-high heat. 
  8. Bake chicken for 20-25 minutes or grill chicken for 4-5 minutes on each side (check the internal temperature of the chicken - should be 165 degrees or higher or cut in half to see if it is white all the way through to make sure the chicken is fully cooked).

Finished chicken

Pairs well with Caprese Quinoa Salad and Strawberries

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