Rosemary and Lemon Chicken Breast
Ingredients
- 4-6 boneless chicken breast halves, skinned (you can use boneless thighs or drumsticks if preferred)
- 6 medium carrots, peeled and ends trimmed
- 1 1/2 tablespoons canola oil
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon ground paprika
- 5 garlic cloves, crushed
- ½ cup fresh lemon juice
- 2 bay leaves
- 2 rosemary sprigs (roughly torn apart)
- 100g pitted green olives
- 60g capers, plus 2 tbsp of their juices
Instructions
- Place the chicken in a large bowl or a Ziploc bag and add ingredients (salt, black pepper, paprika, crushed garlic, lemon juice, bay leaves, rosemary sprigs torn apart, olives and capers along with juice of capers). Gently mix everything together, cover the bowl and leave in the fridge to marinate for overnight, stirring the ingredients a few times during the process.
- Heat a large skillet over medium-high heat; add oil. Sprinkle remaining salt and pepper evenly over chicken. Spread the chicken on a large baking tray, along with all the marinade ingredients. Add chicken to skilled and cook to brown for 2-3 minutes on each side. Arrange chicken in a baking dish or sheet along with the peeled carrots.
- Bake at 375° for 25-30 minutes, depending on thickness of chicken (if you have a Thermometer temperature needs to read at 165). Remove from oven; cover and let stand 15 minutes. Baste chicken 2 or 3 times throughout cooking process to keep moist.
- Carefully remove tray from the oven, transfer chicken and carrots to a large platter, serve with extra lemon wedges.
