Rosemary Lemon Chicken


whenever i think of lemon chicken i think of the show “everybody loves raymond.”  lemon chicken was the first dish debra ever made for ray, and it was also the only dish she could make.  so if this was her “go to” you might want to keep it on hand for yourself.

Rosemary Lemon Chicken
2 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
3 cloves garlic, sliced
2 tbs fresh rosemary leaves stripped from stems, chopped
1 tbs crushed red pepper flakes
3 tbs extra-virgin olive oil
1 lemon, zested and juiced
salt and black pepper

preheat the oven to 375 degrees.  put the chicken in a baking dish and add all other ingredients.  cook for 15 minutes or until chicken is cooked through.


  • when you bring home fresh herbs from the grocery store you should take them out of their packages and wrap them in a damp paper towel and place in a plastic storage bag.  this will ensure that they stay fresh for a few weeks, so you can get your money’s worth.
  • the zest of a fruit has much more flavor than the juice.  therefore make sure you use both the zest and juice.
  • if you’re unfamiliar with rosemary: it’s a member of the mint family, looks and tastes like a pine tree, and has the tendency to dominate other flavors.  it’s best used for marinades on meats, with potatoes, and on breads like focaccia.

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