Rosemary Lemon ChickenCourse: Entree
2 lemons, sliced
1/2 tsp dried rosemary to taste
2 cloves garlic, chopped
2 boneless, skinless chicken breasts
1 tbsp olive oil
- Preheat the oven to 425°. Lightly spray an 8″ square pan with cooking spray then layer half of the lemons on the bottom. Sprinkle 1/4 tsp of rosemary and 1/2 the garlic over top.
- Season the chicken breasts on both sides with salt and pepper, to taste, then lay them on the lemon slices in the baking dish. Arrange the remaining lemon slices on top of the chicken and sprinkle with the remaining rosemary and garlic. Drizzle olive oil over top.
- Bake for 25-30 minutes or until an internal temperature of 165°.
- Cover with aluminum foil for 5 minutes to allow the meat to rest. Enjoy!