Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons fresh rosemary, chopped (or 1 tbsp dried rosemary)
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1 tablespoon honey (optional, for a touch of sweetness)
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- Fresh rosemary sprigs for garnish (optional)
Instructions:
- Marinate the Chicken:
- In a small bowl, combine chopped rosemary, minced garlic, lemon zest, lemon juice, olive oil, honey (if using), salt, pepper, and paprika.
- Place the chicken breasts in a large resealable bag or a shallow dish, and pour the marinade over the chicken.
- Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for a deeper flavor).
- Cook the Chicken:
- Preheat the oven to 400°F (200°C).
- Heat a skillet or oven-safe pan over medium-high heat. Add a little olive oil to the pan.
- Remove the chicken breasts from the marinade (reserve the marinade) and sear them in the pan for 2-3 minutes on each side until they develop a nice golden-brown color.
- Once seared, pour the reserved marinade over the chicken and transfer the skillet to the preheated oven.
- Roast the chicken for about 15-20 minutes, or until it reaches an internal temperature of 165°F (75°C).
- Serve:
- Remove the chicken from the oven and let it rest for 5 minutes before serving.
- Garnish with fresh rosemary sprigs and an extra squeeze of lemon juice if desired.
Serving Suggestions:
- Serve with roasted vegetables or a fresh salad.
- Pair with a side of quinoa, brown rice, or mashed potatoes for a complete meal.
This dish highlights the wonderful flavor of rosemary and is simple to make. It’s sure to surprise you with how fast and delicious it is—maybe not in 2 hours, but pretty close! 😊
