Well, I admit I did have to find a picture of this dish so I could show you what it looks like (because I just plain ole forget to take one while I was making it). This one is very close – but with a much prettier dish… mine was just a plain glass one.  🙂 I need to find some new baking dishes because this one is great to serve in right out of the oven.

Throw this dish in the oven when you need a quicker meal. It takes about an hour total, but put it in ahead and then you have a little time to yourself before the family comes in hungry.

The lemon and rosemary create a delicious aroma that gets baked into the chicken giving it some great flavor.

Rosemary Lemon Chicken

Ingredients:

• 2 medium lemons, sliced (like lemon? Add 1 tablespoon of additional  lemon juice , I did)
• 2-4 sprigs rosemary depending on how much of its flavor you want.
• 2 garlic cloves, quartered
• 2 large boneless skinless organic chicken breasts
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea or kosher salt
• ½ teaspoon fresh ground black pepper

Directions:

Preheat oven to 425°F.

Layer lemon slices from one lemon and 2 sprigs of rosemary on the bottom of the dish. Also, put ½ of garlic around the pan.

Pound chicken between two pieces of plastic wrap. Season chicken with salt and pepper on both sides. Lay chicken on top of the bed of lemon and rosemary. Drizzle the top of chicken with combined olive oil & lemon juice. Place the remaining lemon slices on top of chicken. Place 1-2 rosemary sprigs between Add remaining garlic around.

Bake for 45-55 minutes until chicken is cooked through and done. Although generally dinner is served up quick in my house, you can cover the chicken with  foil for 5-6 minutes and give it a rest before serving.

Serve up and enjoy!

Options:

• Double or triple this recipe to make more and have for left overs the next day or two – Cook Once, Eat Twice makes it easy.
• Use 1 lemon and 1 lime to change up the flavor a bit.
• Brown your chicken by broiling for a couple minutes.