Roasted Chicken Breasts With Rosemary And Lemon
serves 2-4
Recipe from cookthink
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.
ingredients
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
timer
prep: 10 minutes
total: 1 hour
tools
small bowl
shallow roasting pan
tongs
digital, instant-read meat thermometer
instructions
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.
Comments
dimii Says: December 21, 2010 at 10:49 PM
I had to use double the recipe for 4 breasts and I think if you use regular table salt you have to use less. Came out great. Very tasty.
Catbird Says: September 11, 2008 at 10:40 AM
Can I do this with drumsticks only, as opposed to breast halves? If so, should I adjust cooking or turning times?
keypad Says: July 10, 2008 at 08:47 AM
Great meal. But I would half the salt to 1 teaspoon if you value your taste buds.
keypad Says: July 10, 2008 at 08:45 AM
Made this last night and it was great. Next time I will only use have the salt since I found it a little too much.