Rosemary, Garlic & Lemon Chicken

A delicious recipe that is quick and easy. I knew I would have a late night of teaching and that camera man would get home before I did. So I prepped dinner, and had him just throw it in the oven at 400. It was ready as I walked in the door!


(For a side I prepped brussels sprouts with salt, pepper and lightly coated in EVOO. I cut them in to quarters so that the brussels would cook faster. He placed everything in the oven together. It was perfect!)



  • 2 or 3 boneless/skinless chicken breast 
  • 3 stems of fresh rosemary (take leaves off the stem and use the leaves)


  • minced garlic (a generous amount! I love garlic)
  • 1 lemon (half to squeeze and half to slice and place on top)
  • 2 TBS EVOO to coat the chicken
  • salt & pepper to taste 



  • chop the rosemary
  • mince the garlic
  • slice half of the lemon (about 3-4 slices) save other half of the lemon
  • salt and pepper the chicken (be generous!)
  • add the garlic and rosemary
  • put EVOO on chicken and rub all the ingredients together and evenly on all the chicken
  • squeeze lemon juice on top  of the chicken with the half of the lemon that is not cut
  • place the sliced lemon on top of chicken

Roast at 400 for about 30 minutes. I recently got a meat/fish thermometer and it is the BEST thing ever. It tells you in internal temperate of the food you are cooking, so that you do NOT under or overcook. Dinners are just tasting better around here since getting one. DO IT! You will never have to ask "is it cooked enough??"






Posted on January 9, 2014 and filed under entree.