Lemon, Rosemary & Garlic Roasted Chicken Breasts


While we usually stick with lean cuts of meat (such as boneless skinless chicken breasts) in our recipes, we decided to switch things up a bit this week. The rosemary adds a nice savoury dimension to the chicken, while the lemon juice lightens up the flavour of the dish! Placing the lemon wedges underneath the chicken breasts during cooking allows the citrus to cook up into the meat, and in concert with the bone and skin keeps the meat wonderfully moist!



4 bone-in skin-on chicken breasts
3 Tbsp butter
5 cloves garlic, minced
1 lemon, quartered (can substitute with just lemon juice)
4 stalks rosemary

Preheat oven to 400°F. Place each chicken breast on top of one stalk of rosemary and one quarter of a lemon in a roasting pan or baking dish (if you don`t have fresh lemons, bottled lemon juice will work, just pour a good amount in the bottom of the pan). Melt butter together with garlic in a saucepan over low heat or in the microwave. Brush butter over all exposed surfaces of the chicken. Basting every 10-15 minutes, cook for 45 minutes to 1 hour, until the internal temperature reaches at least 165°F.



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