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.
- 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.