Rosemary and Lemon Roasted Chicken
Over the past couple of months I have really stepped up my dinner game. Â My mom taught me how to cook as a child, but I enjoy baking a little more than cooking. Â Once a week I make dinner for my family. Â With four people (let alone adults) come very different preferences regarding food. Â 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. Â 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. Â 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. Â 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 Â himalayan salt instead of table salt. Â (I think himalayan salt is sweeter and gives a better taste). Â 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. Â After 30 minutes take the foil off and cook for 10 minutes or until golden. Â 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!