Savory Sundays: Lemon Rosemary Chicken

The day before our wedding I went to the local grocery store and purchased a bag full of lemons, limes, and fresh rosemary sprigs. My plan was to make my own mosquito repellent candles in canning jars to sit on the guests’ tables during the reception. Not only would this have added some more color to table decor, but also been useful in fighting the hungry little varmints throughout the evening.

Of course, I forgot all these ingredients as soon as I placed them in the fridge drawer.

So this meant I had quite a few fresh produce items to make recipes with once G and I returned from our honeymoon. Thus came this recipe for lemon rosemary chicken which I pulled out of thin air. I warned G prior to eating this meal that we may be ordered take out. I am personally not a big fan of lemon, so I was hesitant to sample this dish. It was a pleasant surprise though! The rosemary was not overwhelming, and the lemon flavors only intensify the other flavors happening in the mix (and the lemon is especially good with the sweet potatoes.) I will definitely be making this again in the future, especially since we still have a healthy amount of citrus and rosemary.

Lemon Rosemary Chicken

  • Servings: 4
  • Difficulty: Easy
  • Print

Healthy and simple chicken dish great for pleasing the family.

Ingredients

  • 4 chicken breasts, skinless and boneless
  • 2 sweet potatoes, cubed
  • 2 large lemons
  • 3-4 sprigs fresh rosemary
  • 5 garlic cloves

Directions

  1. Preheat the oven to 400 degrees
  2. Grease 9×13 pan and add cubed sweet potatoes
  3. Add uncooked chicken breasts on top
  4. Squeeze 1 lemon over chicken and potatoes
  5. Lay slices of 1 lemon over chicken and potatoes, pull rosemary sprigs apart to cover dish, crush garlic cloves on top of mix
  6. Bake for 30-35 minutes, or until chicken is done
  7. Serve immediately

I seasoned my chicken breasts with a mix of Lawry’s salt and garlic powder. I also added 5 additional unpressed garlic cloves to the bake.

If you have the time, you can also choose to brown your chicken and sweet potato cubes in a case iron skillet prior to baking. This will give a little bit more of a crunch to the finished meal.


I may add a little bit of chicken broth next time I make this as well. I wanted the potatoes to be a bit more done, but G thought every detail was delicious. I’ll let you all know how the next trial run works.

Enjoy, friends!

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