Rosemary & Lemon Chicken

Serves: 2   |   Meals:


  • 2 boneless skin chicken breasts
  • 1 lemons
  • Garlic cloves (lots)
  • Extra virgin olive oil
  • Rosemary (fresh or dry)
  • Thyme (fresh or dry)
  • Salt
  • Crushed pepper
  • Garlic poweder
  • Parsley (fresh or dry)


  1. Preheat your oven to 350 degrees.
  2. Place chicken in pan and generous sprinkle of salt and pepper. Flip then lightly sprinkle again. Then sprinkle each breast with a generous coat of rosemary.
  3. Slice the garlic cloves into little slivers and put them across the breasts.
  4. Sprinkle the other herbs–thyme, parsley, garlic powder, sometimes a little cayenne pepper–over the breasts before drizzling extra virgin olive oil over them.
  5. Add a little to the bottom of the dish for flavor
  6. Squeeze a little less than half a lemon over the chicken before covering it with tin foil.
  7. Bake covered for about 25 minutes.
  8. Remove the cover and bake another 15 minutes so the breasts get slightly crispy on the outside.
  9. Once your chicken breasts are done, remove them from the oven and let them sit 10 minutes before serving.
  10. For a simple sauce, strain the herbed olive oil into a measuring cup, then in a small pan, pour about 1/2 a cup of heavy whipping cream. Add the strained olive oil into the mixture and whisk over lowest heat. Add half a cup of grated asiago cheese, about half a lemon, and whisk until you see it thicken slightly, then spoon over the chicken and serve!