• Rita Winthrop

Lemon Rosemary Chicken

Making dinner in one pan is literally my favorite. There is nothing better than throwing things together, popping it in the oven, and letting it cook for a while to have it all ready at the same time. Its perfect for a night where you don't want to have to think about it, and keeping the ingredient list short and sweet helps make this a quick option for during the week or when you're having guests over for dinner. The beauty of it? You can cook whatever veggies you want with the chicken, and odds are good the ingredients for this one are likely already in your pantry. Your guests will feel like you slaved away on this one, when really you were giving yourself a manicure before they got there.

I like using a mix of chicken breasts and thighs - especially with guest to provide some variety. The longer this can marinate the better, also. I tend to do a lot of my prep for dinner during my lunch break as I get to go home from work, but this could easily be done the night before or the morning of. Place your chicken into a big bowl and mix together the olive oil, lemon juice, dried onion, garlic, oregano, rosemary and salt and pepper. I also like to add a quick dash of turmeric in there as well. Cover the chicken and place it back in the fridge to marinate. When you're ready? Pre-heat that oven to 400 and place your chicken on the pan. I love adding thinly sliced lemon on top not only for the additional flavor, but also it just looks so damn pretty. This time I decided to do some potatoes, asparagus and green beans, but know that this lemon rosemary will go with just about any veggie you want. Place the entire sheet into the oven for about 45 minutes or until your chicken is cooked through - (I love a meat thermometer for this one) and serve. I promise you won't be disappointed.


Lemon Rosemary Chicken

Prep Time: 10 minutes (and however long you marinate for)

Cook Time: 45 minutes


Ingredients

  • 3-6 chicken breasts and thighs

  • 3 tablespoons olive oil

  • 3-4 tablespoons lemon juice

  • 2 teaspoons dried minced onion

  • 2 teaspoons garlic

  • 2 teaspoons dried oregano

  • 1 sprig rosemary chopped, and another whole sprig

  • Salt and pepper to taste

  • Optional: Dash of turmeric

  • Optional: Lemon slices


Directions

  1. Place all ingredients into a bowl and mix thoroughly. Pour over chicken in a bowl and marinate for as long as you can (preferably an hour at least)

  2. When ready, preheat oven to 400 degrees.

  3. Place chicken onto sheet pan, cover with lemon slices and place other veggies around the chicken. Put into oven.

  4. Bake for about 45 minutes or until chicken and veggies are cooked through. Serve and enjoy.


xx

Rita


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newport, ri