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.
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.