Lemon Rosemary Chicken Breasts

Lemon Rosemary Chicken Breasts

Lemon Rosemary Chicken Breasts

Turn leftovers into a great lunch for kids and adults. Chop leftover chicken into 1/2-inch pieces and toss with chopped cucumber, pitted calamata olives, diced tomato, crumbled feta, a splash of lemon juice and a little extra virgin olive oil. Serve in pita pockets with a drizzle of plain Greek yogurt or tossed with shredded Romaine.

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1/4 cup of fresh lemon juice
2 teaspoons of grated fresh lemon zest
3 garlic cloves minced
3 tablespoons of extra virgin olive oil
1 tablespoon of Dijon mustard
1 tablespoon of fresh rosemary chopped
4 bone-in skin-on chicken breast halves about 3-3 1/2 pounds
3/4 teaspoon of salt
1/2 teaspoon of ground black pepper


  1. Combine the juice, zest, garlic, oil, mustard, and rosemary in a large bowl. Add the chicken and turn to coat. Refrigerate 1 hour, turning occasionally.
  2. Preheat the oven to 425°F.
  3. Remove chicken from the marinade and set on a large Circulon sheet pan. Season evenly with salt and pepper.
  4. Bake chicken until lightly golden and an instant read thermometer inserted into the thickest portion registers 160°F. Let stand 5 minutes before serving.