I love flavourful, healthy, gluten free chicken recipes and this fall inspired Lemon Rosemary Chicken is a favourite in my kitchen. Woodsy and citrusy, the aroma alone will win you over.
This Lemon Rosemary Chicken is a useful recipe to serve with a delicious side dish or shred and throw into a soup. It is tender with lots of fresh fall flavour.
Look no further for a great gluten free chicken recipe!
LEMON ROSEMARY CHICKEN
This fresh tasting chicken goes perfectly with this sweet potato gratin and was super easy to prepare. Lemon and rosemary is such a nice combination and makes your chicken much more fancy schmancy. And yes, schmancy is word. It means very, very fancy. 😉
HOW TO MAKE LEMON ROSEMARY CHICKEN
I used the juice of one lemon, added in olive oil, fresh chopped rosemary and sea salt and pepper.
Shake it all together in a small mason jar.
Season the chicken with sea salt and pepper and then pour on the marinade. With your hands, give everything a good rub down, then give your hands a good rub down with some soap and water. Why? Because salmonella sucks, that’s why!
Pop the chicken into the fridge and let it sit for a minimum of three hours for all the lemony goodness to absorb.
The result is juicy, tender chicken with a nice hit of citrus. The rosemary added that beautiful woody aroma and this chicken goes so nicely with my gratin.
Side note: Taking these shots of the chicken was like aromatherapy!
I think I may start wearing rosemary as perfume. 🙂
*Originally posted November 13, 2014. Updated October 08, 2018*
- 1 lemon juiced
- 2 tbsp olive oil
- 1 rosemary sprig chopped
- 4 chicken breasts
- sea salt & pepper
- Season chicken with sea salt & pepper and place them in a glass container with a lid
- Shake the remaining ingredients in a small mason jar then pour over chicken breasts and massage
- Store, covered in the fridge for at least 3 hours
- Preheat oven to 375 and cook chicken for 25 minutes, checking to ensure there is no pink left in the centre