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5
from 1 vote
Rosemary Chicken
This rosemary chicken is succulent, juicy and baked to perfection. One pan and 20 minutes in the oven will create a sheet pan chicken dinner to crave!
Prep Time
3
minutes
mins
Cook Time
20
minutes
mins
Total Time
23
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
3
Author:
Julie Blanner
Ingredients
3
chicken breasts
2
tablespoon
olive oil
1
tablespoon
white wine {can use cooking wine}
1
tablespoon
lemon juice
1
tablespoon
minced garlic
fresh ground black pepper
1
tablespoon
rosemary
dried
Instructions
Preheat oven to 400℉.
In a baking dish, brush both sides of chicken breast with olive oil and sprinkle on seasoning.
Bake 20 minutes. Remove from oven.
Allow chicken to rest for 10 minutes to continue to cook. Slice or dice.
Notes
This recipe works with fresh or dried rosemary. If using fresh, use 3x the amount of dried because dried is significantly more potent by measurement.
Timing is everything with this chicken! Bake for 20 minutes for smaller chicken breasts, up to 30 minutes for larger chicken breasts.
Use a meat tenderizer to pound the chicken if one side of the chicken is a lot thicker than the other side. This will help it cook more evenly.
For the juiciest chicken, allow it to rest 5-10 minutes before slicing and serving. It seals the juices in.
Use this
printable meat temperature chart
to ensure doneness.
Nutrition
Calories:
271
kcal
|
Carbohydrates:
1
g
|
Protein:
36
g
|
Fat:
5
g
|
Saturated Fat:
1
g