Roasted Chicken Breasts with Lemon and Rosemary > Recipes > Chicken > Roasted Chicken Breasts with Lemon and Rosemary

Using breasts with the bones in and roasting them for a while produced a dish with unusually deep flavor.


  • 4 chicken breasts, bones in
  • 3 tablespoons unsalted butter
  • juice of 1/2 a lemon
  • 2 tablespoons chopped rosemary leaves
  • freshly ground black pepper
  • olive oil as needed

Directions: Preheat the oven to 400 degrees. Place the breasts onto an ovenproof roasting pan or baking dish greased lightly with olive oil, arranging them skin side up. Season each breast with lemon juice, followed by rosemary leaves and black pepper. Then place 1/2 a tablespoon of butter on top of each breast. Place on the middle rack of the oven and roast, uncovered, until the breasts are cooked through; this should take 45 minutes.