Monday, April 30, 2007

Roasted Chicken Breasts with Garlic & Rosemary

Roasted Chicken Breasts with Garlic & Rosemary

Prep time: 5 minutes
Marinating time: 4-24 hours in the fridge
Roasting time: 15 minutes or so. It seems short, but the oven is very hot.
Serves 2

2 boneless, skinless chicken breasts
1-2 tbsp fresh rosemary, chopped
Juice & zest of 1 medium lemon
2 cloves garlic, minced
1 tbsp olive oil
½ tsp red chili pepper flakes

1. Preheat the oven to 450°F/230°C
2. Place all the marinade ingredients in a dish just large enough to hold the chicken. Mix well.
3. Coat the chicken with the marinade and let it sit on the counter for 1 hour or in the fridge for at least 4 hours (overnight is even better).
4. Roast in the middle of the oven for 5 minutes. Turn and continue to roast until the chicken is no longer pink in the center. This can be 5-10 minutes depending on how thick the chicken breasts are.

Serve with simple salad.

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