Ingredients:
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 聽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