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!
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.
Get similar-sized chicken breasts so they cook evenly.
Make sure the chicken breasts do not overlap. This will help them cook evenly. Making sure there's space between them will allow for the hot air to reach all of the chicken breasts.
To store: Store leftover chicken breasts in an airtight container for up to 4 days in the fridge.
To reheat: You can reheat in the microwave when ready to eat. You can also eat chicken cold.
To freeze: You can freeze chicken breasts in a freezer-safe bag or container for up to 3 months. You can also shred them before freezing so you can quickly add them to soups or salads.