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- 4 boneless, skinless chicken breasts - 2 lemons (one for juicing, one sliced into rounds) - 1/4 cup extra virgin olive oil - 4 cloves garlic, finely minced - 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried) The main ingredients for this dish are simple yet full of flavor. The chicken breasts serve as a great base. They are lean and absorb flavors well. Fresh lemons add brightness to the dish. Their juice will marinate the chicken, while the lemon slices on top add a nice touch. Extra virgin olive oil helps keep the chicken moist and tasty. Garlic adds depth, and rosemary brings a fragrant aroma. - 1 cup cherry tomatoes, halved - 1 red bell pepper, thinly sliced - 1 medium red onion, thinly sliced The vegetables bring color and sweetness. Cherry tomatoes burst with juice as they cook. Red bell peppers add crunch and a sweet flavor. Red onions soften and caramelize, adding a rich taste. Together, they create a colorful mix that pairs well with chicken. - 1 teaspoon dried oregano - Sea salt and freshly cracked black pepper, to taste Seasoning is key for great flavor. Dried oregano adds an herbaceous note that complements the rosemary. Sea salt and black pepper enhance all the other tastes. Adjust these to your liking for a perfect balance. {{ingredient_image_2}} 1. Preheat the oven: Start by setting your oven to 425°F (220°C). This helps the chicken cook evenly and brown nicely. 2. Make the marinade: In a small bowl, mix together 1/4 cup olive oil, juice from one lemon, 4 minced garlic cloves, 2 tablespoons of chopped rosemary, 1 teaspoon oregano, sea salt, and black pepper. Whisk it well until everything blends. 3. Marinate the chicken: Take 4 boneless, skinless chicken breasts and place them in a large resealable bag or a shallow dish. Pour the marinade over the chicken. Make sure each piece is coated well. Seal the bag or cover the dish and chill it in the fridge for at least 30 minutes, or up to 2 hours for more flavor. 1. Arrange the vegetables on the sheet pan: On a large sheet pan, spread out 1 cup of halved cherry tomatoes, 1 sliced red bell pepper, and 1 sliced red onion. This mix adds color and flavor. 2. Drizzle and season vegetables: Lightly drizzle the veggies with olive oil. Sprinkle sea salt and black pepper on top. Toss them gently to coat evenly. 1. Combine chicken with vegetables: After marinating, take the chicken out of the fridge. Place it on the sheet pan with the veggies. Add some lemon slices on top of each chicken breast for extra zest. 2. Baking instructions: Slide the sheet pan into your preheated oven. Bake for 20-25 minutes. The chicken should reach 165°F (75°C) inside and look golden brown. The vegetables will be tender and slightly caramelized. This method gives you a one-pan meal that's full of flavor. Enjoy your delicious creation! - The best time to marinate is at least 30 minutes. - For strong flavor, marinate for up to 2 hours. Marinating chicken is key. It brings out the best flavors. Use lemon juice, garlic, and herbs in your marinade. This mix tenderizes the chicken and adds deep flavor. Always coat the chicken well. If you can, flip it halfway through marinating. This way, the flavors soak in evenly. - Use a meat thermometer to check chicken doneness. - Cook vegetables based on thickness and type. To ensure your chicken is done, check for 165°F (75°C). This is safe for eating. For vegetables, softer ones like tomatoes cook fast. Harder ones, like bell peppers, may take longer. Cut them into similar sizes for even cooking. Toss them on the sheet pan with olive oil and seasoning to help them roast nicely. - Serve the dish on the sheet pan or on plates. - Pair with crusty bread or rice for a full meal. When your dish is ready, you can present it beautifully. For a rustic touch, serve directly from the sheet pan. Drizzle any pan juices on top for extra flavor. Enjoy it with a side of warm, crusty bread or fluffy rice. This adds heartiness to your meal and makes it even more satisfying. Pro Tips Marinate Longer for Depth: For even more flavor, marinate the chicken for up to 2 hours. This allows the herbs and lemon to penetrate the chicken, making it tender and flavorful. Use Fresh Ingredients: Whenever possible, opt for fresh herbs and vegetables. They provide vibrant flavors and enhance the overall appeal of the dish. Monitor Internal Temperature: Ensure your chicken reaches an internal temperature of 165°F (75°C) for safety and optimal juiciness. A meat thermometer is a great tool for this. Experiment with Veggies: Feel free to add other vegetables like zucchini or asparagus. This dish is versatile, and seasonal veggies can add a delightful twist. {{image_4}} You can change the herbs in this recipe. Try thyme or sage instead of rosemary. These herbs add a nice twist. You can also mix different herbs together. If you want, use dried herbs instead of fresh. Remember, dried herbs are stronger, so use less. For chicken, you can swap breasts for thighs. Chicken thighs stay juicy and tender. You can even use turkey or pork if you want a new flavor. Just adjust the cooking time to match the meat. Feel free to use seasonal vegetables. Zucchini, carrots, or asparagus can work well. Each of these adds unique taste and color. You can also use root vegetables like potatoes. Just cut them into even pieces for even cooking. When roasting, try different techniques. Roasting at a higher temperature gives a crispy finish. You can also cook them longer for softer veggies. Just watch them closely to avoid burning. To spice things up, add spices like paprika or cumin. These spices boost the flavor. You can also try a dash of chili flakes for heat. For alternative marinades, use soy sauce or balsamic vinegar. These options create a different flavor profile. You can mix and match to find what you love best. To keep your lemon rosemary chicken fresh, store it properly. Place the cooled chicken and veggies in an airtight container. Refrigerate them for up to three days. For longer storage, freeze the leftovers. Wrap the chicken tightly in plastic wrap, then place it in a freezer-safe bag. It can last up to three months in the freezer. When reheating, aim to keep the chicken juicy. The best method is to use the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil to keep it moist. Heat for about 15-20 minutes, or until warmed through. You can also use a microwave for quick reheating. Just be careful not to overcook it, as this can dry it out. If you need to adjust the servings, it’s easy to scale the recipe. For two servings, use two chicken breasts and halve the veggies and marinade. If you want to make a larger batch, double all the ingredients. Keep the same ratios for the marinade, garlic, and herbs to maintain the flavor. Remember to adjust the baking time if you add more chicken or vegetables. How long to cook chicken in the oven? I cook the chicken for 20 to 25 minutes at 425°F (220°C). It should reach 165°F (75°C) inside. A meat thermometer helps ensure it’s done. Can I use bone-in chicken? Yes, you can use bone-in chicken. Just increase the cooking time by about 10 to 15 minutes. Bone-in chicken may take longer to cook. Is this recipe gluten-free? Absolutely! All the ingredients in this recipe are gluten-free. Just check any store-bought items for hidden gluten. What to do if the chicken is dry? If the chicken turns out dry, it might have cooked too long. Always check for doneness early. You can also add a splash of broth or olive oil to keep it moist. How to make chicken more flavorful? To boost flavor, marinate the chicken for longer. Aim for at least 2 hours. You can also add more garlic or fresh herbs. Can I make this in an air fryer? Yes! Set the air fryer to 375°F (190°C). Cook for about 15 to 20 minutes. Check the chicken’s temperature to ensure it’s cooked. How to grill lemon rosemary chicken? To grill, marinate the chicken as usual. Heat the grill to medium-high. Cook for about 6 to 8 minutes per side. Add lemon slices on top while grilling for extra flavor. In this post, we covered a simple recipe for sheet pan lemon rosemary chicken. You learned how to prepare tasty ingredients, marinate chicken, and bake everything together. We also shared tips for making the dish better and variations to keep it fresh. Remember, cooking should be fun and easy. With these steps, you can create a delightful meal. Enjoy your cooking journey, and don't be afraid to experiment!

Zesty Lemon Rosemary Chicken Delight

A flavorful chicken dish marinated in lemon and rosemary, baked with colorful vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 pieces lemons (one for juicing, one sliced into rounds)
  • 0.25 cup extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried)
  • 1 teaspoon dried oregano
  • to taste sea salt and freshly cracked black pepper
  • 1 cup cherry tomatoes, halved
  • 1 piece red bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • optional fresh rosemary sprigs for garnish

Instructions
 

  • Preheat the Oven: Set your oven to 425°F (220°C) to prepare for baking.
  • Make the Marinade: In a small bowl, whisk together the olive oil, juice of one lemon, minced garlic, chopped rosemary, dried oregano, sea salt, and freshly cracked black pepper until well combined.
  • Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is generously coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for a more robust flavor infusion.
  • Prepare the Vegetables: On a large sheet pan, arrange the halved cherry tomatoes, sliced bell pepper, and red onion in an even layer. Drizzle with a little olive oil and season with sea salt and freshly cracked black pepper. Toss the vegetables to ensure they are evenly coated.
  • Combine Chicken and Vegetables: Once marinated, remove the chicken from the bag and arrange it on the sheet pan with the prepared vegetables. Top each chicken breast with a few lemon slices for an extra burst of flavor.
  • Bake to Perfection: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through, reaching an internal temperature of 165°F (75°C), and boasts a lovely golden brown color. The vegetables should be fork-tender and slightly caramelized.
  • Rest and Garnish: Carefully remove the sheet pan from the oven and let the dish rest for 5 minutes to allow the juices to redistribute. If desired, garnish with fresh rosemary sprigs for an aromatic touch.

Notes

Serve with crusty bread or over rice for a complete meal.
Keyword baked, chicken, healthy, lemon, rosemary