Rosemary Lemon Chicken Marinade
Making cooked chicken un-boring is important! This recipe is super simple, and adds a punch of flavour. If you can have dairy, include two big dollops of yogurt to the marinade, smear it on the chicken while it marinades over night- it adds alot more flavour on top.
Rosemary Lemon Chicken Breasts
- 1 package of rosemary sprigs (about6 sprigs, 20 cm long, each)
- 4 tbsp olive oil
- juice of two lemons (about 4-5 tbsp)
- 1 garlic clove, finely chopped
- 4 chicken breasts NOTE: if you get with skin they turn out better
- 2 cups white wine (optional. Or 1 cup chicken or vegetable stock)
- Cut the chicken breasts in half lengthwise. Lay in a casserole dish.
- Drizzle olive oil, optional white wine, and lemon on all chicken pieces.
- Lay sprigs on all pieces and sprinkle on the garlic, making sure as much is covered as possible (you may want to strip the sprigs off the leaves and chop them to release the oils)
- Cover the casserole dish in plastic wrap, and marinate 3 hours or over night. If possible, flip the chicken pieces over once so that each side has had time to marinate in the mixture.
- The next day, heat your pan to medium-high, and add 2 tablespoons of olive oil. (Make sure to have a splatter guard so you don’t get hit with hot oil when you put the chicken in). If you do not have a large pan, either do the chicken in batches or get two smaller pans going at the same time. Don’t crowd your pan!
- Add the chicken pieces to the hot pan, skin side down (make sure to include the rosemary).
- Turn the chicken over only when the bottoms are a golden brown, and brown the other side.
- Turn down the heat to medium low, and remove the chicken when cooked through.
- Turn the heat back up to high, and add the white wine or chicken stock to deglaze bottom of the pan. Scrape the bottom of the pan, turn the heat down to medium, and reduce the sauce till it thickens to your preferance. You may wish to add salt to taste.
- Pour sauce over cooked chicken pieces. Yum!