Baked Lemon-Rosemary Chicken

Name: Baked Lemon-Rosemary Chicken
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

⅓ cup salted butter

⅓ cup chopped fresh rosemary

2 cloves garlic

2 tablespoons lemon juice

2 teaspoons lemon juice

1 tablespoon chopped fresh thyme

1 tablespoon extra-virgin olive oil

4 skinless, boneless chicken breasts (such as Perdue®)

1 lemon, zested

Methods :

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat, covering the bottom.

Step 3

Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown, about 5 minutes, flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.

Step 4

Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.