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Lemon-Rosemary Chicken Breast
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Serves 4
A healthy and delicious chicken dinner.
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Ingredients:
2 bone-in chicken breasts, halved
3 tablespoons olive oil
1 teaspoon kosher salt, plus 1/2 teaspoon
Ground black pepper, to taste
2 teaspoons chopped fresh rosemary
1 lemon
4 medium potatoes
2 red bell peppers
Directions:
Heat oven to 425° F.
Put chicken, meaty side up, in a shallow roasting pan. Drizzle with 2 tablespoons olive oil and rub to coat the chicken. Combine salt, pepper and rosemary and sprinkle over chicken. Cut lemon into four pieces and place one piece under each chicken piece.
Coat the bottom of a shallow roasting pan with 1 tablespoon olive oil. Leave the skin on the potatoes and cut into chunks roughly 2 inches square. Core the peppers and cut them into 2-inch squares. Place in roasting pan and sprinkle with 1/2 teaspoon salt and ground pepper.
Roast chicken and vegetables for 35 minutes. Remove from oven and place on serving plates.
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Lemon-Rosemary Chicken Breast
Serves 4
Ingredients:
2 bone-in chicken breasts, halved
3 tablespoons olive oil
1 teaspoon kosher salt, plus 1/2 teaspoon
Ground black pepper, to taste
2 teaspoons chopped fresh rosemary
1 lemon
4 medium potatoes
2 red bell peppers
Directions:
Heat oven to 425° F.
Put chicken, meaty side up, in a shallow roasting pan. Drizzle with 2 tablespoons olive oil and rub to coat the chicken. Combine salt, pepper and rosemary and sprinkle over chicken. Cut lemon into four pieces and place one piece under each chicken piece.
Coat the bottom of a shallow roasting pan with 1 tablespoon olive oil. Leave the skin on the potatoes and cut into chunks roughly 2 inches square. Core the peppers and cut them into 2-inch squares. Place in roasting pan and sprinkle with 1/2 teaspoon salt and ground pepper.
Roast chicken and vegetables for 35 minutes. Remove from oven and place on serving plates.
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