Lemon Rosemary Chicken
The ultimate comfort food, Lemon Rosemary Chicken is bursting with bright flavors and is incredibly easy to prepare. With juicy chicken, zesty lemon, and fragrant rosemary, it captures the essence of home-cooked meals. Perfect for a cozy dinner or a special occasion, you won't want to miss out on this delightful dish!
Equipment
- 9×13-inch Baking Dish
Ingredients
- 2 whole lemons
- 4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter (¼ stick)
- ⅓ cup low-sodium chicken broth
- 4 cloves garlic (minced)
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons maple syrup
Instructions
- Preheat your oven to 425°F. This step is crucial as it prepares the oven for roasting the chicken evenly. Make sure to check that it's fully heated before placing your dish inside.
- Lightly spray a 9×13-inch baking dish with nonstick spray or grease it with oil. This prevents the chicken from sticking and makes for an easier cleanup. Set the baking dish aside.
- Halve and juice 1 lemon. The juice will add a bright flavor to the chicken as it cooks. Slice the other lemon into ¼-inch rings and set both the juice and slices aside for later use.
- Pat the chicken dry with paper towels to remove excess moisture, helping achieve a nice sear. Season the chicken breasts evenly with kosher salt and black pepper. Don’t be shy with the seasoning; it enhances the overall taste.
- Set a large skillet over medium-high heat. Add the butter to the skillet. Once melted and bubbly, carefully place the chicken in the skillet to sear.
- Sear the chicken on both sides until golden brown, about 2 to 3 minutes per side. You’re looking for a nice caramelization, which adds flavor. Once seared, transfer the chicken to the prepared baking dish, leaving the skillet on the heat.
- Arrange the lemon rings around and under the chicken. This not only looks beautiful but also infuses the chicken with more lemony flavor.
- In the reserved skillet, add the chicken broth, garlic, rosemary, lemon juice, and maple syrup. Stir to combine, scraping up any browned bits from the bottom of the pan. These bits are packed with flavor!
- Pour the broth mixture over the chicken in the baking dish, ensuring that each piece is generously coated. It’s this sauce that will keep your chicken moist as it bakes.
- Bake for about 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F on an instant-read thermometer. This is crucial for ensuring that your chicken is safe to eat.
- Once done, remove the dish from the oven and let the chicken rest for a couple of minutes before serving. This allows the juices to redistribute, making for a juicier bite. Serve and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain moisture.
- Freezing: You can freeze the cooked chicken for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Pairing: This dish is great with side dishes like roasted vegetables or creamy mashed potatoes for a hearty meal.
- Don’t rush the sear: Take your time with the searing step to develop a rich flavor. A hot skillet is key for that golden crust.
- Lemon adjustment: If you prefer a more intense lemon flavor, consider adding more lemon juice or zest to the sauce.