Lemon and Rosemary Chicken

Now that this blog has been up and running for many months, I am beginning to become accustomed to people wanting to talk to me about it. Don’t take that to mean that I don’t like to talk about it, but it’s a fun project that I do because people always ask me how to cook things, or casually invite themselves for dinner, not because I like the attention. I enjoy the research, the writing and the photography, and I am becoming more accustomed to the accolades and real excitement that fans (see? saying “fans” seems so weird) and frequent readers express when they blurt out “I love your blog!”.

This past summer, while visiting Rob’s family in Ontario, there was a large get together with all the extended family and I was flattered by how many of them, most of whom had never met me, came up to tell me how much they enjoyed Feasts For All Seasons. One particularly excited cousin, after complimenting the blog and expressing her readership said “But could you do more chicken? We like chicken.” Since then, every time I do a post that isn’t about chicken, I remember that conversation and make a note to myself: do more chicken!

It’s not that we don’t eat chicken, because we do. Often. However, it’s generally so simple, I just toss it together and blim-blam, dinner is done. No time for photos, or measuring, just get it done, we’re hungry! So, when I recently made this chicken, I decided to take a couple photos, and talk about it on here, and at the very least, up the chicken quotient. As we sat down to eat it, there were a couple of full mouths that said “Mmmmm, are you going to blog this?” so I knew I was on the right track. Later, when I sat down to edit the photos and create this post however, I began to doubt myself. Was it too simple? Was it too easy? Would it be insultingly plain for my readers? Simple is okay, right?

After more thought I came to the conclusion that sometimes simple is best. That is certainly true for this recipe. It comes together in a snap, it has very few ingredients and it’s essentially no-fail. Aside from being simple, this chicken is delicious. It’s great for a busy weeknight, because it takes no time to get it into the oven, and once it’s in there, by the time you have boiled some rice or potatoes, and made a salad or cooked some vegetables, it’s ready.

So for all you chicken lovers, excited cousins by marriage included, or for those of you that just want to make dinner a no-brainer sometimes, I give you…

Lemon and Rosemary Chicken

preheat the oven to 375

6 boneless, skinless chicken breasts (if you have the bone in, add 20 mins to the cooking time)

2 tablespoons olive oil

1 lemon

2 sprigs of fresh rosemary, woody stem removed

3 cloves of garlic, chopped

1 teaspoon salt

1 teaspoon pepper

1 tablespoon of butter

In a shallow casserole dish, toss the chicken in the olive oil. Halve the lemon and squeeze all the juice onto the chicken. Cut the squeezed lemon into 6 or 8 wedges and tuck them between the chicken breasts. Chop the garlic and sprinkle over the chicken. Add the rosemary, making sure some is directly on top of the chicken. Sprinkle with salt and pepper.

Bake in the preheated oven for30 minutes. In the last 10 minutes,  distribute butter evenly among chicken breasts and turn the oven to broil. Broil for the full 10 minutes or until the chicken is slightly golden.

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