This delicious dinner recipe for chicken is perfect paired with a side of Creamy Cabbage-Fennel Slaw for a quick and nutritious meal.
Easy Pan-Roasted Lemon-Rosemary Chicken Recipe
- 2 chicken breasts, on the bone with skin
- 1 tablespoon red wine vinegar
- 1 sprig fresh rosemary
- 4 cloves garlic, divided
- 2 lemons, juiced
- 4 tablespoons olive oil
- salt and pepper
1. Sear Chicken
Preheat oven to 375° F. Rinse chicken and pat dry with paper towel. Season well with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin side down and cook without moving until deep golden brown, about 6-8 minutes.
2. Make Sauce
Chop rosemary and garlic. In a small bowl, combine lemon juice, 3 tablespoons olive oil, red wine vinegar, chopped rosemary, chopped garlic, and a pinch of salt. Set aside.
3. Roast Chicken
When chicken skin is well-browned, turn it over, skin side up. Stir lemon sauce and pour over chicken. Transfer pan to oven and roast until chicken is cooked through, about 15-20 minutes.