One of my favorite fall recipes is a simple, baked, rosemary-garlic-lemon chicken. The reason I love this recipe is that it only requires a handful of ingredients that are already in my kitchen. Not to mention, the hearty taste of rosemary is exactly what I’m craving during these chilly months. This herb gives the chicken a roast-like flavor, but chicken takes half the cooking time of a traditional roast and contains lower levels of saturated fat and cholesterol. Whether you’re short on time or just trying to stay healthy, this effortless go-to will help you beat the cold.
What You’ll Need:
4 chicken breasts, skinless boneless
2-4 cloves of garlic, minced
3-6 rosemary sprigs
3 tbsp olive oil
1 bag of red potatoes, quartered
1 lb. green beans
salt and pepper optional
9×13 baking pan
grater or zester
- Preheat oven to 350 F.
- Zest or grate 1 lemon and keep the rest. Cut both lemons so that they’re easy to squeeze.
- Combine your zest, rosemary, olive oil, garlic, potatoes and hand-squeezed juice from both lemons. (I use 2 because I love the taste and prefer citrus over salt, but you may need to tailor this to your preferences.)
- Lightly coat your baking pan with olive oil. Then place chicken, green beans, and quartered potatoes on top. Brush with mixture.
- Insert the pan into the oven and leave for 25 to 30 minutes. Before turning off the oven, make sure your potatoes are soft and that the center of the chicken isn’t pink.