Rosemary Lemon Pepper Chicken
Experience the vibrant, savory flavors of Rosemary Lemon Pepper Chicken—a dish that transforms simple ingredients into a gourmet delight. Tender, juicy chicken breasts are marinated in a zesty blend of fresh lemon juice, extra virgin olive oil, and fragrant garlic, paired with aromatic rosemary and the warm kick of paprika and black pepper. Quick to prep and roasted to golden perfection with caramelized lemon slices, this recipe boasts a balance of bright citrus notes and earthy, herbaceous undertones. Perfect for weeknight dinners or elegant entertaining, this oven-baked chicken dish is ready in just 40 minutes and pairs beautifully with roasted vegetables or a crisp green salad. Packed with flavor and easy to make, this is the ultimate go-to recipe for a healthy and delicious poultry dish.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 3 tablespoons extra virgin olive oil
- 2 whole lemons
- 3 sprigs fresh rosemary
- 3 cloves garlic cloves (minced)
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 0.5 teaspoons paprika
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, combine the olive oil, juice of one lemon, minced garlic, black pepper, sea salt, and paprika. Mix well to create a marinade.
Pat the chicken breasts dry with paper towels and place them in a shallow dish or zip-top bag.
Pour the marinade over the chicken, ensuring each piece is evenly coated. Place the fresh rosemary sprigs on top of the chicken. Let it marinate for at least 15 minutes, or up to 1 hour for deeper flavor.
Heat an oven-safe skillet or frying pan over medium-high heat. Add a drizzle of olive oil to the pan, then sear the chicken breasts for 2 minutes on each side, until golden brown.
Slice the second lemon into thin rounds and place them on top of the chicken breasts in the skillet. Transfer the skillet to the preheated oven.
Bake the chicken in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Garnish with additional rosemary sprigs and serve with your favorite sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2847 mg | 124% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.0 g | ||
| Protein | 218.0 g | 436% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 138 mg | 11% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2042 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
