Rosemary Lemon Roasted Chicken Breasts

Fresh rosemary, lemon juice, and garlic are three simple yet flavourful ingredients that create these beautiful and delicious Rosemary Lemon Roasted Chicken Breasts. They are gluten-free, paleo-friendly, and low-carb too!

Course Main Course

Cuisine American

Keyword Baked Chicken, Chicken, Glunten-free, low-carb, paleo

Prep Time 10 minutes

Total Time 40 minutes

Servings People

Calories 115kcal

Author Olivia Ribas

Ingredients

1 tablespoon extra virgin olive oil
2 medium free-range organic chicken breasts 330g
1 teaspoon dried oregano leaves 1g
1 teaspoon smoked paprika 2.1g
1 tablespoon lemon juice 15ml
6 garlic cloves
5 slices lemon more for garnishing
salt and ground black pepper
3 fresh rosemary sprigs plus 4 more for garnishing

US Customary - Metric

Instructions

In a bowl, season the chicken breasts with olive oil, dried oregano, smoked paprika, lemon juice, garlic, lemon slices, salt, pepper, and rosemary. Toss everything very well.
Cover the bowl with plastic wrap, and leave it in the fridge for at least 30 minutes. Ideally, marinate the chicken for 2-3 hours if you can. Or, marinate overnight without adding the lemon juice and lemon slices. Then, 3 hours before cooking the chicken, add the lemon juice and lemon slices.
Preheat oven to 425ºF.
Place the chicken breasts on a baking sheet.
Roast for 15 minutes.
Flip the pieces, and bake another 10-15 minutes or until the chicken reaches an internal temperature of 165ºF.
Garnish with sprigs of fresh rosemary and slices of lemon.

Video

Notes

This chicken breast recipe is delicious served with cauliflower rice (or traditional rice recipe if you're not on a low-carb or whole30 diet), mashed cauliflower (or traditional mashed potatoes), and with a salad, too.

Nutrition