LEMON ROSEMARY CHICKEN
Lemon Rosemary Chicken
- 2 lbs chicken breasts or tenders
- 6 sprigs fresh rosemary
- 1 lemon, zested and cut into wedges
- 1/4 cup Parmesan cheese
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 tsp salt
- fresh ground black pepper, to taste
- sliced green onions (optional)
Preheat oven to 350F
Brush 1 tbsp olive oil in a 2 1/2 to 3 quart baking dish.
Arrange 3 springs of rosemary in the bottom of the dish and top with chicken.
In a small bowl, combine leaves from remaining 3 sprigs of rosemary with lemon zest,
Parmesan cheese, remaining olive oil, garlic, and salt.
Mix well and spread over chicken.
Arrange lemon wedges around chicken.
Top with fresh ground black pepper.
Top chicken with sliced green onions, as desired.
Bake 25-30 minutes or until chicken is cooked through and no longer pink.
If you don’t feel like heating up the oven, this dish could just as easily be prepared in a skillet on the stove.
Juice lemon and add to olive oil, garlic, rosemary, and salt to create a sauce. Omit Parmesan cheese and pepper until the last five minutes of cooking time and sprinkle on top. Green onions can be added at any time.