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Roasted Chicken Breasts With Rosemary And Lemon
Nb persons: 4
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| Roasted Chicken Breasts With Rosemary And Lemon This is one of the simplest and most flavorful chicken dishes we can imagine. Together, rosemary and lemon have a particular affinity for roasted meats. The hot oven makes the chicken's skin extra-crispy. | |
| 4 | bone-in chicken breast halves, (2 whole breasts) |
| 1 tablespoon | chopped fresh rosemary |
| 2 teaspoons | kosher salt |
| 1/4 teaspoon | fresh ground black pepper |
| 1 teaspoon | lemon zest |
| 2 teaspoons | lemon juice |
| 1 tablespoon | olive oil |
| prep: 10 minutes total: 1 hour | |
| small | bowl |
| shallow roasting pan | |
| tongs | |
digital, instant-read meat thermometer
1. Preheat the oven to 450F and put the rack in the middle position. Pat the chicken breasts dry.
2. Mix the rosemary, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. Press the mixture into the flesh of the chicken on all sides.
3. Put the chicken breasts on a shallow roasting pan breast side-down. Roast for 15 minutes then turn the chicken breast side-up. Continue roasting until the breasts reach 160F in the thickest part, another 15-30 minutes. Remove the chicken to a plate to rest, loosely covered with foil, for 5 minutes.
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