Seasonal Eating Market Blog > Posts > Lemon Rosemary Baked Chicken
June 15
Lemon Rosemary Baked Chicken

​Sometimes a simple dinner is the best cure at the end of a long, hard day.  One you can simply throw in the oven and enjoy half an hour later.  Baked chicken is one of those meals.  In this recipe, chicken breasts are topped with a lemon and rosemary mixture and baked on high heat in the oven for a delicious, simple supper.

Lemon Rosemary Baked Chicken.jpg

One of the keys is to brine the chicken a little before cooking.  A bowl of water with some salt thrown in is used to plump and moisten the chicken before it bakes.  Just 15 minutes of soaking while you prepare the lemon rosemary mixture will help keep the chicken from drying out while it cooks.  Just drain and rinse the chicken before placing in a greased baking dish.

The flavoring for the chicken comes from the lemon and rosemary sauce poured over the top of the breasts before baking.  Fresh lemon juice and lemon zest add a tangy twist along with finely chopped fresh rosemary and whole grain mustard.  The mustard seeds give a little pop to the sauce.  Simply whisk the ingredients together while the chicken is brining and then pour over the chicken before baking.

As the chicken bakes, uncovered at 450 degrees, the mixture bakes onto the top and the juices mingle in the bottom of the dish for a wonderful pan sauce that you can drizzle over the cooked chicken for extra moisture and flavor.  The chicken should register 165 degrees when checked with a thermometer in the thickest part.  For  medium sized chicken breasts it took about 20 minutes but if yours are thicker they may take a little longer and if smaller check earlier.  Resting the chicken, covered with foil, for 5-10 minutes after it comes out of the oven allows the juices to redistribute.  This is very important so that when you slice it, the juices don't run all over the cutting board and remain in the chicken to keep it moist.

Serve the chicken with some long grain and wild rice and a vegetable for a wonderful, easy weeknight dinner that will please the whole family. 

​Lemon Rosemary Baked Chicken

water

kosher salt

2 boneless, skinless chicken breasts

1 teaspoon finely chopped fresh rosemary

zest of 1 lemon

1 tablespoon lemon juice

1 teaspoon whole grain mustard

1 teaspoon honey

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1 tablespoon olive oil

Fill a bowl with water and a handful of kosher salt.  Add the chicken breasts and brine for 15 minutes.  Drain and rinse.  Pat the chicken breasts dry and place in a baking dish coated with vegetable spray.  In a bowl, stir together the rosemary, lemon zest, lemon juice, mustard, honey, kosher salt, pepper and olive oil.  Pour over the top of the chicken breasts.  Bake, uncovered, at 450 degrees for about 20 minutes or until thickest part registers 160 degrees on a thermometer.  Remove from oven and cover with foil.  Let rest for 5-10 minutes before slicing.  Serve with juices from pan spooned over the top.


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