Rosemary and lemon pepper chicken

INSPIRED BY BOUNTIFUL BASKETS, OF COURSE! THIS WEEK I GOT LEMONS, GARLIC, AND ROSEMARY SO I PUT THEM TO USE!!

PREHEAT OVEN TO 450 

                                                                           INGREDIENTS: 

 3 TBSP FRESH ROSEMARY SPRIGS

6 CLOVES GARLIC, MINCED

1 TBSP STEAK SEASON (or salt and pepper)

1/2 CUP CHICKEN BROTH (or white wine) 

3 TBSP EVOO

THE ZEST AND JUICE OF ONE LEMON 

IN A GLASS 13X9 PLACE ABOUT 2 1/2 LBS CHICKEN BREAST 

ADD ROSEMARY, STEAK SEASON, GARLIC, LEMON ZEST, AND EVOO

TOSS CHICKEN AND SEASONS TO COAT 

BAKE AT 450 FOR ABOUT 25 MIN UNTIL CHICKEN IS FULLY COOKED 

TURN OVEN OFF

 REMOVE CHICKEN FROM OVEN

ADD LEMON JUICE AND BROTH TO PAN DRIPPINGS AND STIR TO COMBINE

SPOON JUICE ONTO CHICKEN

RETURN TO OVEN FOR 10 MIN

ITS DONE!!



PLACE OVEN ON A TRIVET AND SERVE FROM DISH. SPOON JUICE ONTO CHICKEN WHEN SERVING. I SERVED IT WITH RICE AND BROCCOLI BECAUSE MY HUSBAND AND DAUGHTER EAT IT WELL. WE ALSO SPOON THE CHICKEN JUICE ONTO THE RICE FOR EXTRA FLAVOR!! YUMMMMMMMM

ALWAYS HANDLE CHICKEN SAFELY AND WASH HANDS OFTEN.