Pour the butter mixture over the chicken. A rosemary and honey marinade adds big flavor and also keeps the meat tender and moist. It was very juicy and tender and so healthy! Sprinkle the chicken with the crushed red pepper and season with salt and black pepper. Turn chicken, placing lemon slices under chicken. I used less rosemary and more garlic then the recipe called for per others' suggestions. Pour a small amount into a skillet placed over high heat, covering the bottom. I set the chicken in this, covered it with the lemon juice, rosemary, and garlic. Also covered pan with tinfoil and added about 1/4 c. fat-free chicken broth. This is great served with rice. Broil 4 to 6 inches from heat for 5 minutes. https://www.food.com/recipe/rosemary-chicken-breasts-176427 Without a bone or skin to protect the light meat you can end up with dry chicken. Preheat the oven to 375 degrees F (190 degrees C). Preheat the oven and chop up your rosemary sprigs and garlic cloves. Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Cooking time may differ based on your oven. Place a heavy cast-iron Dutch oven with lid inside while pre-heating. Arrange chicken on broiler pan. Served with wild rice. I popped the pan into the hot oven with the sauce on top. Mix crushed corn flakes, rosemary, flour, salt and pepper and pour into a pie plate or bowl. Add broth, juice, and rosemary sprig. Baked and served in the same pan for a flavorful one pan meal! Used lemon-pepper in addition to lemon juice and thought it gave it just the right zip. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned. Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Transfer to a baking dish and pour mixture from the skillet over the chicken. Step 1. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. I’ll make this again. Bring to a boil, scraping pan to loosen browned bits; reduce heat, and simmer 20 minutes or until broth mixture measures 1/3 cup. A simple flavorful baked chicken, specially created for my husband! Using tongs, turn the chicken breast … Instead of the butter I used olive oil and added a tsp of salt. Fantastic recipe. Add rosemary, salt, pepper, oil and garlic; mix well. My husband and I loved this although I completely agree with others who said that the recipe calls for too much rosemary. Add comma separated list of ingredients to exclude from recipe. Instructions. Bake time … A really easy chicken breast … How to make rosemary chicken with vegetables. Congrats! There was not a whole lot of sauce so I pan fried two small breasts and 6 thighs with a spray of oil and because I didn’t have lemon zest I sprinkled them generously with lemon pepper. Cover the bowl with plastic wrap, and leave it in the fridge for at least 30 minutes. Add comma separated list of ingredients to include in recipe. Arrange the chicken … Remove chicken from oven and let rest covered for 10 minutes. 2. I also used fresh rosemary! This easy recipe is the perfect solution. Add the veggies and seasoning to the pot with the chicken. Dish and pour remaining butter mixture on top fork tender and juices run,... 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