Lemon Garlic Rosemary Chicken
A delicious and easy-to-make chicken dish marinated in a zesty lemon blend with garlic and rosemary, perfect for family dinners.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Boneless, skinless for best results
- 2 pieces lemons (juiced and zested) Fresh lemons preferred
- 4 cloves garlic (minced) Adds strong flavor
- 2 tablespoons fresh rosemary (chopped) Use dried if fresh is unavailable
- 3 tablespoons olive oil Extra virgin recommended
- to taste Salt and pepper For seasoning
Instructions
Preparation
- Pat the chicken breasts dry with a paper towel to help the marinade stick better.
- In a mixing bowl, combine the lemon juice, zest, minced garlic, chopped rosemary, olive oil, salt, and pepper. Mix well until combined.
- Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken and ensure it is well-coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 15 minutes (up to 2 hours for extra flavor).
Cooking
- Preheat your oven to 400°F (200°C), or prepare a grill for medium heat.
- If baking, arrange the marinated chicken on a foil-lined baking sheet and pour any remaining marinade over the top. Bake for 20-25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). If grilling, cook the chicken for about 6-7 minutes on each side, basting with leftover marinade.
Serving
- Once cooked, allow the chicken to rest for a few minutes before slicing to retain the juices. Serve alongside your favorite sides.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, warm in the oven at 350°F (175°C) or in the microwave covered.