Lemon Rosemary Chicken Breasts

1/4 cup fresh lemon juice

2 teaspoons grated fresh lemon zest

3 garlic cloves, minced

3 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon fresh rosemary, chopped

4 bone-in skin-on chicken breast halves, about 3-3 1/2 pounds

3/4 teaspoon salt

1/2 teaspoon ground black pepper

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.

Preheat the oven to 425°F.

Remove chicken from the marinade and set on a Farberware 10x15-Inch Baking Sheet. Season evenly with salt and pepper.

Bake chicken until lightly golden and an instant read thermometer inserted into the thickest portion registers 160°F. Let stand 5 minutes before serving.