Sunday, March 13, 2011

Rosemary - Lemon Chicken

People are always asking me for new and different ways to cook chicken.  Saturday night I decided to do a little experimenting, and I wasn't disappointed.  This will definitely be dinner again one night soon at our house.

2 pkgs bone-in split chicken breasts (skin on)
1 lemon
4 Tbsp butter (softened, but do not melt)
1 shallot (sliced thin)
1 1/2 tsp Rosemary
1/2 tsp salt
1/4 tsp pepper
Lawry's seasoned salt
Olive oil

Coat the bottom of a 9 x 13" baking dish with olive oil.
Salt and pepper the bottom of four bone-in breast halves and then place them in the baking dish.
Combine the butter, shallot, Rosemary, salt and pepper in a small bowl.  Thoroughly mix, and then smear under the skin of the chicken - don't miss an inch.

Slice the lemon and place one slice just under the skin of each breast half.  Brush the top of the skin with olive oil, and then sprinkle with Lawry's seasoned salt.

Bake at 350 degrees for one hour.  Remove from oven and allow to rest for 10 minutes.

Remove the lemon slices and serve.

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