Description
A simple, elegant main that balances herbal warmth from rosemary with bright citrus and silky butter, perfect for weeknight dinners or casual entertaining.
Ingredients
- 4 chicken breasts (about 1.5–2 lb / 700–900 g total), boneless, skinless recommended
- 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
- Zest and juice of 2 lemons (zest about 2 teaspoons; juice about 3–4 tablespoons)
- 1/2 cup (115 g) unsalted butter
- 4 cloves garlic, minced
- Salt and black pepper, to taste
- 1–2 tablespoons olive oil (for coating the pan and optional sear)
- Fresh rosemary sprigs for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the chicken in a single layer.
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, and half the chopped rosemary.
- Melt the butter in a small saucepan over low heat. Add the minced garlic, lemon zest, and lemon juice. Stir for 1–2 minutes until fragrant but not browned; remove from heat.
- Place the seasoned chicken in the prepared baking dish. Pour the warm lemon butter evenly over the chicken.
- Bake uncovered for 25–30 minutes for boneless breasts, or 35–45 minutes for bone-in pieces, until the chicken reaches an internal temperature of 165°F (75°C).
- Optionally, halfway through cooking, baste the chicken with the pan juices for a more glazed finish.
- Remove the dish from the oven and tent loosely with foil. Let the chicken rest for 5–10 minutes to lock in juices.
- Finish with a squeeze of fresh lemon, scatter remaining chopped rosemary, and garnish with rosemary sprigs. Serve warm.
Notes
Butter substitute: use olive oil or vegan butter for dairy-free. Chicken: bone-in breasts or thighs will need longer baking time. For extra brightness, add capers or white wine to the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian