Broiled Lemon Rosemary Chicken

Submitted by PanNan

"A classic and simple chicken dish. This recipe can easily be converted for the grill."

 

• Ready In: 45mins
• Ingredients: 5
• Serves: 4

ingredients

• 1 lemon
• 1 teaspoon dried rosemary or 1 teaspoon fresh rosemary
• salt and pepper
• 1 tablespoon olive oil
• 1 whole chicken, cut in serving pieces

directions

1. Heat broiler and position rack 3- 4 inches from heat source.
2. Squeeze 1 tbsp lemon juice into a large bowl.
3. Crush rosemary between fingers and combine with lemon juice, salt and pepper.
4. Stir in oil.
5. Add chicken and turn to coat.
6. Marinate while broiler preheats or longer if desired.
7. Arrange chicken on broiler pan.
8. Broil until browned and cooked through, about 15 minutes per side.
9. If chicken browns too quickly, lower broiler pan and continue cooking til done.

Reviews

[S in PA]

This was a good, simple dish. I served it with leilani's Baked Asparagus, and we had a lovely healthy meal. The simple things are always the best!

 

[evewitch]

This was a wonderful, simple preparation for chicken. My husband raved about the meat and the skin, which is rare for him. My only complaint was that the seasoning was very faint - I wouldn't change it, though, just serve with a seasoned vegetable instead of plain.

 

[Neophyte in USA]

Great idea. I juiced 1 lemon in my juicer and added the other ingredients. It had a nice lemony bite which I loved.

 

[cook from scratch]

Loved it!!! Broiled chicken is a favorite around here 'cause it is easy to do and I don't have to babysit it. This flavor is subtle and has even lemon for me but not too much for hubby. I used SLBL breasts and it turned out beautifully. Also, a little more olive oil (maybe 3-4 T) and a good sprinkling of Recipe #57340 on each side.

 

[Kay D.]

I agree that this was simple and tasty. The breasts browned very nicely under the broiler, although (for me) the 15 minutes on each side was about 2 minutes on each side too long. This is probably just the difference in ovens. The flavor provided by the rosemary (I used fresh) and lemon juice was just TOO subtle. I would have liked a stronger flavor there. But for a no fuss dish, you really can't beat it.