Lemon Rosemary Chicken Breasts

By Marge Perry & David Bonom

  • Yield:

    6 Servings


  • 1/4 cup fresh lemon juice
  • 2 teaspoons grated fresh lemon zest
  • 3 garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh rosemary, chopped
  • 4 bone-in skin-on chicken breast halves, about 3-3 1/2 pounds
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Combine the juice, zest, garlic, oil, mustard, and rosemary in a large bowl. Add the chicken and turn to coat. Refrigerate 1 hour, turning occasionally.
  2. Preheat the oven to 425°F.
  3. Remove chicken from the marinade and set on a large rimmed baking sheet. Season evenly with salt and pepper.
  4. Bake chicken until lightly golden and an instant read thermometer inserted into the thickest portion registers 160°F. Let stand 5 minutes before serving.