Lemon Rosemary Roasted Chicken

Serves 4
Level of difficulty: easy


2 lemons
8 skin-on chicken breasts
2 sprigs rosemary (chopped)
1 cup chicken stock


Cut lemons in half and roast cut side down for 20 minutes.

Squeeze the lemons, saving the juice and pulp but not seeds.

Season breasts with salt and pepper and rosemary.

Brown chicken in olive oil and butter.

Transfer to roasting pan.

Deglaze pans with lemon (juice and pulp) and stock.

Pour sauce over chicken and bake in 350F oven (uncovered) till done. Approximately 15-20 minutes.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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