Rosemary and Lemon Baked Chicken
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Rosemary and Lemon Baked Chicken
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Shelley Wiseman
total
prep
331 calories/serving
Forget finicky chopping. Here lemon slices, rosemary sprigs and crushed garlic cloves are tossed with chicken pieces in a roasting pan and baked. The bold elements add drama to the dish so feel free to bring the roasting pan to the table.
Ingredients
Directions
- Preheat oven to 400°F with a rack in upper third.
- Season chicken with 1 teaspoon salt and ½ teaspoon pepper and put in a small (9- by 13-inch) roasting pan. Add remaining ingredients and toss together to coat everything lightly with oil. Arrange the chicken skin side up and put a lemon slice on top of each piece.
- Bake until chicken is cooked through, 35 to 40 minutes.
- Turn broiler on and broil 5 minutes to brown chicken and lemons.
- Note: While the lemons and rosemary will have perfumed the chicken with their flavor, they are now decorative. Make sure your guests eat the delicious tender garlic though.
- Tip: You can use skinless chicken pieces for a lower fat version.
- Variations: Add complementary vegetables to the dish while tossing, such as olives, cherry tomatoes, artichoke hearts, or cubed potatoes (add an extra tablespoon olive oil with the potatoes).
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First Posted: 10/27/2011 4:55 pm Updated: 01/12/2012 11:37 am