Rosemary Lemon Roasted Chicken Breasts

Rosemary Lemon Roasted Chicken Breasts

Prep Time Prep: 10m Total Time Total: 40m

Yield: 4 People

www.primaverakitchen.com

Main Course

Fresh rosemary, lemon juice, and garlic are three simple, yet flavorful ingredients that create this beautiful and delicious Rosemary Lemon Roasted Chicken Breasts. It is gluten-free, paleo-friendly, and low-carb too!

  • 1 tbsp extra (15ml virgin olive oil)
  • 2 medium free range organic chicken breasts (330g)
  • 1 tsp 1g dried oregano leaves
  • 1 tsp 2.1g smoked paprika
  • 1 tbsp 15ml lemon juice
  • 6 whole garlic cloves
  • 5 slices of lemon
  • salt and ground black pepper
  • 3 sprigs fresh rosemary (plus 4 more for garnishing)
  1. In a bowl, season chicken breasts with olive oil, dried oregano, smoked paprika, lemon juice, garlic, slices of lemon, salt, pepper, and rosemary. Toss everything very well.
  2. Cover the bowl with plastic wrap and marinate for at least 30 minutes. (Ideally, marinate the chicken for 2-3 hours if you can. Or you can marinate overnight without adding the lemon juice and the slices of lemon. Then 3 hours before cooking the chicken add the juice and the slices of lemon.)
  3. Preheat oven to 425F.
  4. Place the chicken pieces in a baking sheet.
  5. Roast for 15 minutes.
  6. Flip pieces and bake a remaining 10-15 minutes or until the chicken gets to the internal temperature of 165F.
  7. Garnish with sprigs fresh rosemary and slices of lemon.

Ingredients

  • 1 tbsp extra (15ml virgin olive oil)
  • 2 medium free range organic chicken breasts (330g)
  • 1 tsp 1g dried oregano leaves
  • 1 tsp 2.1g smoked paprika
  • 1 tbsp 15ml lemon juice
  • 6 whole garlic cloves
  • 5 slices of lemon
  • salt and ground black pepper
  • 3 sprigs fresh rosemary (plus 4 more for garnishing)

Instructions

  1. In a bowl, season chicken breasts with olive oil, dried oregano, smoked paprika, lemon juice, garlic, slices of lemon, salt, pepper, and rosemary. Toss everything very well.
  2. Cover the bowl with plastic wrap and marinate for at least 30 minutes. (Ideally, marinate the chicken for 2-3 hours if you can. Or you can marinate overnight without adding the lemon juice and the slices of lemon. Then 3 hours before cooking the chicken add the juice and the slices of lemon.)
  3. Preheat oven to 425F.
  4. Place the chicken pieces in a baking sheet.
  5. Roast for 15 minutes.
  6. Flip pieces and bake a remaining 10-15 minutes or until the chicken gets to the internal temperature of 165F.
  7. Garnish with sprigs fresh rosemary and slices of lemon.