* This is a sponsored post for Domu *
Lemon and rosemary chicken is possibly the best way to eat chicken. It stays moist, it is full of flavour and it is healthy too. Make some extra portions to have for leftovers in a salad or sandwich the next day too. It is high in protein and low in carbs too.
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Chicken breasts are a staple in our house as they are easy to cook and there are so many different things you can do with them. It is also a good way to get some extra protein in to our meals. I wrote a post about different things to do with chicken breast and this recipe is going to the top of that list.
With all the chocolate eggs about and the abundance of creme egg cake recipes floating around the internet, I am sure you are aware that it is Easter this weekend. Well, we already ate our eggs *oops* (I am hoping the Easter bunny delivers some more before Sunday), so we are focusing on other Easter treats. Much like on Christmas Day, on Easter Sunday we always have a roast. It is usually with our family, but that sadly won’t be happening this year but Dave and I will still have a roast. We want to keep it as light as possible, so we can save room for Easter eggs of course, and this lemon and rosemary roasted chicken fits the bill.
What’s one thing everyone should have in their kitchen? A really good roasting dish. It needs to be something that is hard wearing and washes well and this VonShef Cast Iron Cooking Dish is just that. It has excellent heat retention and distribution properties, so it cooks your meals well. I am trying to fill my kitchen with as many bright colours as possible, so this fits in well. I have baked salmon in it, cooked brownies in it (lined with baking paper) and even cooked a crustless quiche in it – it’s very versatile.
Serve with with some potatoes and salad/vegetables or on top of my Greek spaghetti. This is also really good cooked on the BBQ, and would make the ideal dish to serve at a garden dinner party.
How to make Lemon Rosemary Chicken – Serves 4:
Lemon Rosemary Chicken
- 400 g chicken breast
- 2 lemons (juice and zest only)
- 2 tbsp fresh rosemary finely chopped
- 3 garlic cloves crushed
- 1 tbsp Olive oil
- 1 pinch sea salt and black pepper
- Mix together the lemon juice, zest, rosemary, garlic and olive oil.
- Put the chicken breasts in a roasting dish and season with the salt and pepper.
- Pour the lemon mixture on top of the chicken and put in the fridge for a couple of hours to let the flavours infuse. You can cook straight away, but this step really brings out the flavours.
- Put in a preheated oven at 200C/390F for 40 minutes, until the chicken is cooked.
What is your favourite way to cook chicken breasts? Leave a comment below.
**This recipe is sponsored by Domu, but all opinions are my own**