Rosemary Chicken

Football games, baseball games, paddle ball games, golf tournaments, wiffle ball games, fantasy football leagues; the men in my house always have a big game to plan meals around,  so efficiency cooking is the name of my game.  It's a relief when  a good start to dinner is ready and waiting in the fridge - and I don't mean prepared food from the grocery.  Roasted vegetables,  a container of cooked quinoa, a bowl of simple tomato sauce, cold chicken breasts:  these are fabulous finds from the fridge that make cooking dinner easy.  Rosemary Chicken is a simple everyday recipe that's a year-round SimplyCooking® favorite.  It's worth making just to have leftovers.   Chicken breasts marinate briefly in oil, lemon juice, lemon zest,  mashed garlic, rosemary, thyme, salt and pepper.   If you have the luxury of fresh rosemary, that's lovely but not necessary.   SimplyCooking® recipes were created to work exceptionally well with dried herbs.   Marinate for just 20 minutes before roasting or grilling.  Serve simply with steamed or raw vegetables, quinoa or orzo.  A drizzle of Parsley Pesto is a nice touch.

Extra Rosemary Chicken can be used in sandwiches, chicken salad, or added to pasta and green salads.   Last night's leftovers were sliced and served over fresh spinach with strawberries, grapes, toasted pecans and drizzled with Asian Dressing.  Rosemary Chicken is an all-star in my recipe line-up.

rosemary chicken 

2 Tbsp. grape seed oil
1 lemon, juiced and zested
2 garlic cloves,  mashed with a fork
2 tsp. dried rosemary
1 tsp. dried thyme
1/2 tsp. salt
pinch pepper
4 boneless, skinless chicken breast halves

Combine ingredients except the chicken in a shallow dish.  Add the chicken and turn to coat.  Cover and refrigerate for 20 minutes.

Preheat oven to 400°F.  Remove the chicken from the marinade and place in a shallow baking dish.  Bake, uncovered, 20 - 25 minutes.  Or, the chicken may also be grilled.