Last Thursday night, we could not think of anything to cook! I had scoured my cookbooks, the internet, and even asked for recommendations on social media. Nothing. So I decided to just walk to the store and see what I like. No list or anything, which is very, very out of character for me.
After picking up two chicken breasts (that was the one thing I did know – I wanted chicken), I started aimlessly wandering around the produce section wondering what I was going to do with this chicken. And that is when I just grabbed some rosemary, lemons, and garlic and said all right let’s make this work!
The end result was better than I could have ever imagined. This recipe has a new place at our table and Joe is already dying to have it again. It has so much flavor and every bite leaves you wanting more. It just goes to show what having fun in the kitchen to do and the masterpieces that can be created without even trying.
Oh, and did I mention it is Whole30 approved?!
Lemon Garlic Rosemary Chicken Recipe
Prep Time: 10 minutes
Total Time: 20 minutes
2 chicken breasts (2 small or 1 large)
2 lemons, 1 juiced and 1 quartered
3 cloves garlic, minced
2 tbsp Rosemary minced
2 tbsp extra virgin olive oil
1 tbsp salt
1 tsp freshly ground black pepper
Rosemary stalks for cooking and garnish
- (Optional – I skipped this step, but it will add more flavor.) Place chicken in a bag and add lemon juice, garlic, rosemary, and salt and pepper. Refrigerate 30 minutes or overnight.
- Heat olive oil in pan over medium-high heat. This is where I added the garlic, lemon juice, rosemary, quartered lemons, and 4-5 rosemary stalks since I skipped the marinade. Both ways work!
- Cook the chicken for about 5 minutes on each side, or until the inside is no longer pink.
- Garnish with extra rosemary and the grilled quartered lemons. I served the chicken with roasted hasselback potatoes and Brussels sprouts. Enjoy!