Lemon Rosemary Chicken

Ingredients:

• 6-8 skinless, boneless quartered organic chicken breasts (pounded)
• Sea salt
• 1/3 cup extra virgin olive oil
• 2 teaspoons grated lemon zest (2 lemons)
• 1/3 cup lemon juice
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon minced fresh rosemary leaves
• Freshly ground black pepper
• 1 lemon sliced

Directions:

• Sprinkle the chicken breasts with sea salt on each side
• Mix the olive oil, lemon zest, lemon juice, garlic, rosemary, and a pinch of  pepper in a small bowl
• Place the chicken in a glass container
• Pour the lemon marinade over the chicken
• Cover the container and refrigerate for at least 4 hours or overnight (the longer the better, but it is still good even if it doesn’t have time to marinate)
• If possible, turn the chicken 2 or 3 times while marinating
• Place in pyrex dish
• Place lemon slices over chicken
• Bake chicken at 350 degrees for 30 minutes or until it is cooked thoroughly.

Note from Margie: The sauce is absolutely delicious. I usually make twice the amount of sauce and then I use it as a dressing for other vegetables. I often use it as a sauce for the Lemon-Basil Kale.

This recipe is adapted from Tuscan Lemon Chicken by Barefoot Contessa