Garlic Rosemary Chicken

Ciao! Johnny here with one of my most simple recipes that will quickly become a weeknight staple in your home: Garlic Rosemary Chicken. This dish is great for any time of year really, but I think it is most perfect for Fall and Winter on weeknights when you need something quick, simple, and inexpensive. Woodsy and earthy rosemary, pungent garlic, and fresh lemon flavor this easy chicken dinner in a way that is warming and hearty but also light. I love serving this throughout the cooler seasons with roasted butternut and acorn squashes, Brussels Sprouts, and steamed green beans. Hope you enjoy this easy weeknight classic!

Note: You can easy double and triple the recipe to accommodate how many people you are cooking for. I am providing directions to serve 2 people as I normally cook for 2 these days and know that many of you do as well.

Garlic Rosemary Chicken

Servings: 2
Time: 45 minutes
Difficulty: easy
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Ingredients:

2 chicken breasts or thighs, bone-in and skin-on
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
½ teaspoon pepper
1 tablespoon fresh rosemary, chopped
1 tablespoon crushed garlic
Zest of half a lemon
1 tablespoon lemon juice

Directions:

Preheat the oven to 400 ̊F.

Place the chicken on a baking sheet lined with foil. Drizzle with the olive oil and sprinkle with the salt and pepper. Top each piece with half the rosemary, half the garlic, and half the lemon zest. Using your hands, rub the ingredients all over the chicken making sure to get underneath the skin, stop when all looks well distributed. Drizzle with the lemon juice and actually place the lemon pieces you used for the juice near the chicken on the pan; it will help to perfume the dish and provide additional moisture.

Roast for 35-40 minutes until the chicken is golden brown. Serve with your favorite sides and enjoy!

: Place the chicken on a baking sheet lined with foil.

: Drizzle with olive oil and sprinkle with salt and pepper.

: Top with the rosemary, garlic, and lemon zest.

: Rub the ingredients all over the chicken making sure to get underneath the skin until all is distributed well.

: Place the lemon wedge in between the chicken pieces to help perfume and flavor while also helping to keep chicken tender.

: Roast 35-40 minutes until the chicken is golden brown with crisped skin!

: Serve with seasonal vegetables! It’s Fall now so I served this chicken with Roasted Butternut Squash and Brussels Sprouts and steamed Green Beans!