Oven Roasted Chicken Breasts Recipe

Name: Oven Roasted Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp fresh rosemary, chopped; 2 tsp lemon rind, grated; 3 tbsp olive oil; 4 chicken breasts, skin on, on the bone (about 375 g each); Salt and cracked black pepper; Aioli; 1/2 tsp garlic, crushed; 1 tsp anchovy fillets, minced; 2 tsp capers; 1/2 cup mayonnaise; 1/4 tsp lemon rind, grated; 1 tsp lemon juice; 2 tbsp parsley, chopped; Salt and freshly ground pepper; 1/4 cup olive oil; Method; .

Servings: persons

2 tsp fresh rosemary, chopped
2 tsp lemon rind, grated
3 tbsp olive oil
4 chicken breasts, skin on, on the bone (about 375 g each)
Salt and cracked black pepper
Aioli
1/2 tsp garlic, crushed
1 tsp anchovy fillets, minced
2 tsp capers
1/2 cup mayonnaise
1/4 tsp lemon rind, grated
1 tsp lemon juice
2 tbsp parsley, chopped
Salt and freshly ground pepper
1/4 cup olive oil
Method
.

1
Preheat oven to 450 F.
2
Combine rosemary and lemon rind and 2 tablespoons of oil and rub onto chicken. Season with salt and cracked pepper.
3
Heat ovenproof skillet on high heat until very hot. Add remaining 1 tablespoon of oil. Sear chicken, skin side down first (about 3 minutes per side). Place skillet in oven and bake for 20 to 30 minutes (depending on thickness) or until chicken juices are no longer pink. Remove from skillet and let sit for 5 minutes. You can remove the bone, if desired. (I usually leave it in.)
4
To make the aioli, combine garlic, anchovies, capers, mayonnaise, lemon rind, lemon juice and parsley while the chicken is cooking. Season with salt and pepper. Stir in oil. Serve a dollop on chicken breasts or on the side.
5
Note: If you wish to prepare a sauce, add 1/4 cup white wine to the pan and bring to a boil. Add a cup of chicken stock and reduce by half. Finish with 2 tablespoons of cold butter swirled into the sauce

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tsp fresh rosemary, chopped, 2 tsp lemon rind, grated, 3 tbsp olive oil, 4 chicken breasts, skin on, on the bone (about 375 g each), and more.

Yes, Oven Roasted Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven Roasted Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions