Rosemary and Lemon Roasted Chicken

Over the past couple of months I have really stepped up my dinner game.  My mom taught me how to cook as a child, but I enjoy baking a little more than cooking.  Once a week I make dinner for my family.  With four people (let alone adults) come very different preferences regarding food.  Finding something that we all like is sometimes difficult, but I’m always up for a challenge!

On this particular day, I couldn’t decide what to make.  I knew I wanted to make something everyone would eat but, I didn’t want to make the same old chicken just seasoned with salt and pepper.  I wanted to spice things up. Luckily we have lemon trees and rosemary plants (cooking plants) that’s when I realized that these two flavors could really make this dish.  I quickly went to the backyard and grabbed a lemon and a few sprigs of rosemary.

Being adventurous, I seasoned the chicken with pepper and  himalayan salt instead of table salt.  (I think himalayan salt is sweeter and gives a better taste).  Then I topped it off with a slice of lemon and sprinkled rosemary all over both pieces of chicken wrapping foil over the pan before putting it in the oven.

I cooked the chicken in the oven for 40 minutes at 475 degrees Fahrenheit.  After 30 minutes take the foil off and cook for 10 minutes or until golden.  Cut in the middle to make sure it’s fully cooked, plate it, and serve!

I made some quinoa with almonds and dried cranberries and added it to the plate.

Hope you enjoy this Rosemary and Lemon Roasted Chicken as much as I did!

Enjoy!