Simple Baked Chicken Breasts with Lemon and Rosemary
Happy 4th of July! Part of our towns festivities have been postponed until tomorrow, due to Hurricane Arthur coming up the coast. It will actually make it easier for me since the kids are participating in the parade with their daycare group. They are going to be on a float dressed as minions, how cute is that?! Here is a recipe that would be perfect if your BBQ gets rained out.
Chicken is my favorite kind of meat. It goes with everything and there are so many different ways you can cook it. I love it. Breasts are my favorite part, mostly because I love the white meat, but also because they can be cooked in endless ways. I kind of feel like that time in Forrest Gump when Bubba is listing off all the ways shrimp can be cooked... Yeah, chicken is totally like that.
This recipe is a lovely and simple one. But oh so tasty. It is awesome as a side or as the main part of the meal. Tender, moist and so flavorful. You can't go wrong there!
Simple Baked Chicken Breasts with Lemon and Thyme
Yield: 4 servings
- 4 (10 oz.) bone-in, skin-on split chicken breasts, trimmed
- salt and pepper
- 2 Tablespoons minced fresh rosemary
- 1 teaspoon lemon zest
- 2 teaspoons olive oil
Adjust an oven rack to the upper-middle position and heat the oven to 450ºF. Place a wire rack sprayed with cooking spray on a rimmed baking sheet.
Pat the chicken dry with paper towels and season with salt and pepper. Lay the chicken, skin-side up, on the prepared wire rack. In a small bowl, mix together the rosemary, lemon zest and olive oil. Rub the mixture evenly underneath the chicken skin on each breast.
Place the chicken in the preheated oven and bake until the chicken reaches between 160-170ºF on a instant-read thermometer, 30-35 minutes. Serve with additional lemon wedges if desired.