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This is a delicious meal that is easy to make and will fill your home with a scent almost as good as Thanksgiving Day. Everyone in my family loves this, even the baby! Feel free to switch up the spices; it really is up to you and what flavors you like. And you easily can switch the vegetables...carrots, celery, mushrooms, you name it.
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LEMON & ROSEMARY OVEN ROASTED CHICKEN BREASTS
Serves 2
2 Chicken Breasts, skin on, bone in, rinsed and patted dry
3 potatoes, cut into about 1-inch pieces
1/2 red onion, cut into about 1-inch pieces
1 Tablespoon butter
2 Tablespoons olive oil, plus 1 Tablespoon separated
1/2 lemon, freshly squeezed
Lemon zest from 1/2 the lemon
6 garlic cloves, minced
1 teaspoon of Cayenne pepper (optional)
1 Tablespoon course sea salt
1/2 Tablespoon freshly ground pepper
2 Tablespoons Rosemary, fresh and finely minced
Preheat oven to 450 degrees F and lower your oven rack to the bottom half of oven.
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In a food processor or small bowl make the marinade: combine the 2 Tablespoons of olive oil, lemon juice, lemon zest, garlic, red pepper, sea salt, pepper and minced rosemary.
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Carefully, lift the skin from the top of each chicken breast, use a sharp knife to poke a hole in the skin and fill both breasts with half the marinade evenly under the skin.
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Place potatoes and onions in a bowl and toss with the remaining half of the marinade.
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In a large oven-proof skillet with high sides, on medium high heat, melt 1
Tablespoon butter and 1 Tablespoon olive oil.
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Seer the breasts, skin side down, without moving for about 3 minutes.
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Then flip (skin side up) and pour the potatoes and onions around the chicken breasts. Season everything with freshly ground pepper and course salt.
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Roast in the oven, uncovered, for about 45 minutes. Check temperature of meat with a thermometer (without touching the bone at about 30 minutes). It is cooked at 160-170 degrees.
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Every oven is different. If you start to have smoking or the skin is burning turn the temperature down to 425 degrees.
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I opt for the skin removed. The meat is tender, moist and delicious...way better than cooking with a skinless chicken breast.
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PRINTABLE RECIPE
5 comments:
Great recipe! You might try going to www.tinyurl.com where you can cut and paste your permalink and it will be transformed into a shorter hyperlink-- for posting on Twitter. Don't you love HTML lingo?
Back to the chicken-- lemon and rosemary are one of my favorite flavor combos. This looks budget friendly and easy.
Seriously...lemon and rosemary? Can it get any better than that?
Debby- No, I don't love HTML lingo, you had me reading your post twice!
permalink, hyperlink, I need a drink! ;)
Thanks for the suggestions...it drives me crazy trying to minimize what I want to say on twitter!
Pamela- My house still smells so good, actually even better because now I am baking caramel corn!
I cut up the lemon rind and put it in with the veggies while roasting and it was delicious...This was such a delicious recipe, Thanks for posting!
This is such a great recipe - simple, juicy, savory. Thanks! Everyone in my home loves it.
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