Rosemary Chicken
This Rosemary Chicken is bursting with flavor! Marinated in a zesty lemon and rosemary mix, it’s simple yet impressive.
Equipment
- Mixing Bowl
- Whisk or fork
- Measuring Spoons
- Skillet or Grill Pan
- Meat Thermometer
Ingredients
For the Chicken:
- 4 pieces boneless, skinless chicken breasts tender and juicy
- 2 tablespoons olive oil for marinating and cooking
- 1 whole lemon juiced
- 2 tablespoons fresh rosemary minced
- 2 cloves garlic minced
- to taste Salt to enhance flavors
- to taste Black pepper for a subtle kick
Instructions
Cooking Instructions:
- Step 1: Prepare the Marinade - In a mixing bowl, whisk together the olive oil, lemon juice, minced rosemary, minced garlic, salt, and black pepper until well combined.
- Step 2: Marinate the Chicken - Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Refrigerate for at least 30 minutes, or up to 2 hours.
- Step 3: Heat the Skillet - Heat a skillet or grill pan over medium-high heat. Add a splash of olive oil if desired.
- Step 4: Cook the Chicken - Remove chicken from the marinade and cook for about 5-7 minutes on each side or until internal temperature reaches 165°F (75°C).
- Step 5: Rest and Serve - Let the chicken rest for a few minutes before slicing. Serve immediately.
Notes
- Marinate the chicken the night before for maximum flavor.
- Store leftovers in an airtight container for up to 3-4 days.
- Freeze marinated chicken for up to 3 months; thaw in the refrigerator before cooking.