Lemon Rosemary Chicken: 20-Minute Baked Chicken!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides similar health benefits with a higher smoke point.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and has a longer shelf life.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be lower in calories and cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can add flavor.

Pull the rosemary off the stem and give it a rough chop, looking for about 2 tablespoons.

Take 1.5 pounds of boneless skinless chicken breasts and butterfly it by cutting through the thicker part to ensure even cooking.

Season both sides of the chicken breasts with kosher salt and black pepper.

In a baking pan, add minced garlic, chopped rosemary, and a good drizzle of extra virgin olive oil (about 3-4 tablespoons).

Add a little chicken broth, some onions, and the juice of one lemon to the pan, then swish these around a bit.

Nestle the chicken in the mixture and toss it about to coat.

Cover the baking pan with foil to trap the steam and bake at 400 degrees Fahrenheit.

After initial cooking, remove the foil and return the pan to the oven for another 10 to 15 minutes until cooked through.

Finish with a little more rosemary before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens