Lemon Chicken With Rosemary

This can be an either/or or maybe even a ‘both’ kind of dinner. It all depends on what you prefer to eat. It is delicious either way.

  • 4 chicken breasts, skin and bone removed OR
  •  8 chicken thighs, bone and skin removed
  •  1 tbsp. oil
  •  1 large lemon, juiced and zested
  •  1/4 cup water
  •  2 garlic cloves, minced
  •  1 tbsp. finely chopped fresh rosemary
  •  pinch of salt

Trim any excess fat from the chicken. In a large skillet, heat the oil and add the chicken. Cook until lightly golden (2 – 3 minutes per side).
Zest the lemon and set aside. Then cut the lemon in half and juice it.(1/4 cup juice).

Add the water and lemon juice and with a wooden spatula, loosen up any bits on the bottom of the pan. Add the garlic, rosemary and salt.

Reduce heat to medium-low. Cover and simmer for about 10 minutes. Turn the chicken over, half-way through the cooking time.

Place the chicken on warm plates, spoon the sauce over, sprinkle some zest on top and serve with garlic mashed potatoes and a crisp salad.

Add warm rolls and butter and, of course, a glass of your favourite wine. What did I tell you? YUM!


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