Yesterday I got a Recipe Swap email asking for a SIMPLE Recipe...one that was in my head and maybe wasn't even written down! The first thing I thought of is this Lemon Roasted Chicken - Tony and I love it! So I wrote it down for the Swap and sent my recipe on to Carol. Then I thought ya'll might like to see the recipe too!
Like I've said so many times about the things I cook (and the food that my mixes let YOU cook) "It's just so easy it's embarressing!" Ya'll try this chicken and DO NOT be afraid of the 500 degree oven! That high heat seals the meat, keeps it juicy inside and the skin crispy! Yum! I've made it with just the lemon slices but I adore the combination of lemon and rosemary flavors!
Lemon Rosemary Roasted Chicken Breast
Bone-in Chicken Breasts
Lemons sliced – 1 per chicken breast
Fresh Rosemary sprigs
Seasoned Salt (I use my Sassy Seasoning - you can buy it at The Crown!)
Preheat oven to 500 degrees
Place Chicken breasts in a cast iron or heavy skillet
Pull skin loose enough to insert slices of lemon and one or two sprigs of rosemary.
Place 1 or 2 sprigs under each breast as well.
Sprinkle lightly with Sassy (or just pepper)
Place skillet in the oven - set the timer for 20 minutes - the chicken should be cooked and still juicy! On of those HUGE chicken breast may take an extra minute or two...but by the time you let the meat "rest" for a few minutes while you are getting the dinner on the table...your chicken will be cooked just right!
Serve hot with a fresh vegetable, a salad and good bread with all the juices poured over the chicken breast.
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