Lemon Rosemary Roasted Chicken Recipe

Ingredients

2 lemons

8 skin-on chicken breasts

2 sprigs rosemary (chopped)

1 cup chicken stock

Instructions

Cut lemons in half and roast cut side down for 20 minutes.

Squeeze the lemons, saving the juice and pulp but not seeds.

Season breasts with salt and pepper and rosemary.

Brown chicken in olive oil and butter.

Transfer to roasting pan.

Deglaze pans with lemon (juice and pulp) and stock.

Pour sauce over chicken and bake in 350F oven (uncovered) till done. Approximately 15-20 minutes.