Roasted Chicken Breasts With Rosemary And Lemon
serves 2-4
This is one of the simplest and most flavorful chicken dishes we can imagine. Together, rosemary and lemon have a particular affinity for roasted meats. The hot oven makes the chicken's skin extra-crispy.
4 bone-in chicken breast halves (2 whole breasts)
1 tablespoon chopped fresh rosemary
2 teaspoons kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon lemon zest
2 teaspoons lemon juice
1 tablespoon olive oil
prep: 10 minutes
total: 1 hour
small bowl
shallow roasting pan
tongs
digital, instant-read meat thermometer
1. Preheat the oven to 450F and put the rack in the middle position. Pat the chicken breasts dry.
2. Mix the rosemary, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. Press the mixture into the flesh of the chicken on all sides.
3. Put the chicken breasts on a shallow roasting pan breast side-down. Roast for 15 minutes then turn the chicken breast side-up. Continue roasting until the breasts reach 160F in the thickest part, another 15-30 minutes. Remove the chicken to a plate to rest, loosely covered with foil, for 5 minutes.
2. Mix the rosemary, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. Press the mixture into the flesh of the chicken on all sides.
3. Put the chicken breasts on a shallow roasting pan breast side-down. Roast for 15 minutes then turn the chicken breast side-up. Continue roasting until the breasts reach 160F in the thickest part, another 15-30 minutes. Remove the chicken to a plate to rest, loosely covered with foil, for 5 minutes.
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