Rosemary & Lemon Chicken
- 2 boneless skin chicken breasts
- 1 lemons
- Garlic cloves (lots)
- Extra virgin olive oil
- Rosemary (fresh or dry)
- Thyme (fresh or dry)
- Crushed pepper
- Garlic poweder
- Parsley (fresh or dry)
- Preheat your oven to 350 degrees.
- 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.
- Slice the garlic cloves into little slivers and put them across the breasts.
- Sprinkle the other herbs–thyme, parsley, garlic powder, sometimes a little cayenne pepper–over the breasts before drizzling extra virgin olive oil over them.
- Add a little to the bottom of the dish for flavor
- Squeeze a little less than half a lemon over the chicken before covering it with tin foil.
- Bake covered for about 25 minutes.
- Remove the cover and bake another 15 minutes so the breasts get slightly crispy on the outside.
- Once your chicken breasts are done, remove them from the oven and let them sit 10 minutes before serving.
- 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!