Roasted Bone-In Breast With Olive Oil, Lemon, And Rosemary
Servings 4
Calories
Ingredients
- SERVES 4
- 4 bone-in skin-on chicken breasts (about 3 pounds total), patted dry with paper towels
- 1 teaspoon coarse kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 lemon thinly sliced
- 4 small sprigs rosemary broken into pieces
- 3 tablespoons extra-virgin olive oil the best you have
Instructions
- Rub the chicken breasts all over with the salt and pepper. Let rest while the oven preheats to 450°F.
- Lay the lemon slices and rosemary all over the bottom of a roasting pan and place the chicken on top, leaving space in between the breasts so they have room to crisp up. Drizzle generously with the oil.
- Roast until the breasts are golden and done through and through, 25 to 30 minutes. Serve hot with the pan juices spooned all over the flesh.