Description
A moist chicken recipe with rosemary and lemon. I added a lemon rice as a side dish.
Ingredients
Scale
For the chicken:
- 2 Chicken breasts with bone-in and skin
- 2 lemons, sliced
- 4 springs of rosemary
- 2 cloves of garlic cut in halves
- Olive oil
- Butter
- Salt & Pepper
For the lemon rice
- 1 cup of rice
- 2 cups of vegetable stock
- 1 lemon
- 1 onion (optional)
- 3 scallions , chopped
- Salt and Pepper
- Olive oil
Instructions
For the chicken:
- Preheat the oven to 400 degrees.
- Drizzle some oil on the dish and put the lemon slices in it.
- Put the rosemary strings with a small piece of butter on top of the lemon slices, then the chicken breasts.
- Put some salt and pepper on the chicken and rub some butter on the skin.
- Roast for 40- 45 min.
- Remove immediately from the oven and allow to cool a little bit.
For the rice:
- Sauté the white part of the scallions with olive oil. Add the onion and lemon zest. Make sure that the zest doesn’t burn by stirring.
- Add the rice and mix it well.
- Add the vegetable stock, lemon juice, salt and pepper.
- Cook the rice on medium high heat until the liquid has evaporated. Then, turn the heat down to low for 5 min.
- Fluff with a fork and season to taste.
Notes
Tips: For the rice, using a non-stick pot would be preferable and if it sticks at the bottom of the pot, try to decrease the amount of lemon juice that you put in it.