The combination of lemon and rosemary is incredible, so this dish will be sure to please. It is a simple way to jazz up some mid week chicken pieces, and easy to throw in the oven whilst preparing the vegetables.
Cook extra and you can make a salad the next day or just for a protein snack later in the day.
Lemon and Rosemary Chicken
You can use any cut of chicken for this dish. Chicken breast, chicken thighs (with the bone in is a moist cut of meat), or it can also be done with chicken drumsticks for lunch boxes making it easy for your children to hold.
While I have my oven on, I usually make a few dishes to utilise the hot oven. A grain free granola is an easy dish to throw together and will make you organised for the weeks ahead, or some paleo scotch eggs for lunches and snacks.
Chicken, Lemon and Rosemary
In a baking dish, add olive oil, lemon juice, lemon zest and rosemary.
Mix together then add chicken pieces. Turn each piece of chicken to ensure it is covered with the lemon and rosemary.
Roast for 30 minutes at 180C/350F.
Baste the chicken with the juices occasionally.
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