Lemon Rosemary Chicken

Lemon Rosemary Chicken


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This flavorful chicken recipe is a great dish to serve at your harvest dinner party. Serve with a simple side salad and wine and your guests will be begging for the recipe.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 4 skinless boneless chicken breasts
  • 2 sprigs fresh rosemary
  • 1 tablespoon rosemary leaves
  • 6 tablespoons lemon juice
  • 4 lemon wedges
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1 crumbled garlic cloves

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Preheat the oven to 450 degrees F. Mince the rosemary leaves and garlic with the salt on a cutting board and make a paste with the herbs. Add the paste to a bowl with 3 tablespoons lemon juice and the olive oil. Add the chicken to the bowl and coat the meat. Transfer the chicken to a skillet over medium-high heat. Cover the skillet and cook for 5 minutes. Turn the chicken over and drizzle with the remaining lemon juice. Top with the remaining rosemary and add the lemon wedges for garnish. Move the skillet to the oven and cook for 25 minutes.

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