Recipe: Delicious Zesty Lemon and Rosemary Chicken

Delicious, fresh and tasty.

Zesty Lemon and Rosemary Chicken. Add lemon juice and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Put the chicken back into to the pot in one even layer, seasoned side up. Line the bottom of your baking dish with the fresh lemon balm leaves. ( you can use Basil leaves , sage leaves , whatever you like!).

Zesty Lemon and Rosemary Chicken Add lemon juice and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Put the chicken back into to the pot in one even layer, seasoned side up. Great recipe for Zesty Lemon and Rosemary Chicken. You can cook Zesty Lemon and Rosemary Chicken using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Zesty Lemon and Rosemary Chicken

  1. Prepare of 1-2 lb chicken thigh or breast.
  2. Prepare 4 of sprig of rosemary.
  3. It's 1 of fresh Lemon balm leaves (or sub).
  4. It's 1 of favorite spices.
  5. It's 1/2 of lemon zested.

With our lifestyle chicken can get boring fast. One way I've kept chicken interesting is growing and using fresh herbs and ingredients! This lemon balm and rosemary was picked from my indoor garden. My husband asked me to make this again , it was.

Zesty Lemon and Rosemary Chicken instructions

  1. Preheat the oven to 350. Line the bottom of your baking dish with the fresh lemon balm leaves. ( you can use Basil leaves , sage leaves , whatever you like!).
  2. Place your choice of chicken on top of leaves and season with your favorite spices..
  3. Place sprigs of rosemary between chicken pieces. Spread them out through out the dish..
  4. Spread you zest of half a lemon over chicken evenly..
  5. Cover and bake for 45 min to 1 hour depending on your choice of chicken. Make sure chicken is cooked all the way through..
  6. You can remove the Rosmary and lemon balm leaves when serving. Enjoy!.

Add the stock and lemon juice. Spoon sauce from the pan over the chicken. In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Cover remaining mixture, and set aside. Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender.