Season bland with fresh rosemary.
Rosemary leaves have a bitter taste and an aromatic smell that complements foods such as chicken. Rosemary contains a high amount of iron, vitamin B and calcium, which adds nutrients to the dish. Creating a rosemary marinade infuses the flavor while keeping the chicken moist. Serve baked rosemary chicken with a side of red potatoes for a simple dinner.
Instructions
1. Rinse the chicken breasts under cool running water. Place the chicken in a large plastic storage bag.
2. Add 1/4 cup olive oil, 2 minced garlic cloves, 1 tsp. fresh chopped rosemary, 1/2 cup fresh lemon juice and 1/8 tsp. black pepper to the bag.
3. Seal the storage bag and shake it to coat the chicken breasts. Place the chicken in the refrigerator to marinate for 2 to 4 hours. Turn the bag every 30 minutes to ensure that both sides marinate well.
4. Remove the chicken breasts from the marinade and drain them. Place the remaining marinade in a saucepan.
5. Line a baking pan with aluminum foil. Place a baking rack in the pan and place the on the rack. Heat the oven to 400 degrees Fahrenheit. Bake the chicken for 35 minutes.
6. Boil the marinade on the stovetop for 5 minutes to kill any dangerous bacteria. Brush the marinade over both sides of the chicken breasts. Baste the chicken with the rosemary marinade again 10 minutes later. Bake the chicken for an additional 20 minutes until the chicken juices run clear and the inside no longer appears pink.
7. Remove the chicken from the oven. Serve the baked chicken immediately.
Tags: chicken breasts, chicken with, Bake chicken, both sides, Place chicken, Remove chicken