Baked Lemon-Rosemary Chicken
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Description
A truly easy and superb lemon-rosemary chicken dish with amazing flavor. Best served with fresh green beans and light and fluffy garlic mashed potatoes, or serve with your favorite sides.
Ingredients
- ⅓ cup salted butter
- ⅓ cup chopped fresh rosemary
- 2 cloves garlic
- 2 tablespoons lemon juice
- 2 teaspoons lemon juice
- 1 tablespoon chopped fresh thyme
- 1 tablespoon extra-virgin olive oil
- 4 skinless, boneless chicken breasts (such as Perdue®)
- 1 lemon, zested
Directions
- 1. Preheat the oven to 375 degrees F (190 degrees C).
- 2. Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat, covering the bottom.
- 3. Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown, about 5 minutes, flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.
- 4. Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.
Nutrition Facts
serving: 4 servings
calories: 305.3 kcal
carbohydrates: 5 g
protein: 24.3 g
saturated fat: 11 g
cholesterol: 105.3 mg
sodium: 167 mg
fiber: 1.8 g
sugar: 0.3 g