Rosemary Lemon Chicken

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A very tasty (and very easy) recipe for baked chicken breasts and accompanying vegetables. Works well for pheasant or grouse as well.

Preparation time: 15 minutes
Cooking time: 1 1/2 hours

Serves: four


4 boneless, skinless chicken breasts
1 Tbsp chopped garlic
12 small new potatoes, halved (pref: red skin)
2 tsp dried rosemary, crushed
1 small carton/box of fresh mushrooms, quartered
1 red bell pepper, chopped
5 or 6 green onions, roughly chopped
1 lemon
1/2 cup olive oil
salt, pepper and paprika to taste


Preheat oven to 325 degrees F.

Put chopped garlic in a bowl, cover with the olive oil and mash with a fork. Coat the bottom of a cassarole dish with some of the oil/garlic mixture.

Coat the chicken breasts in the oil/garlic mixture and place them in the cassarole dish. Brush the potatoes with the oil and place cut side down among the chicken. Season to taste with salt, pepper, paprika and teaspoon of the rosemary. Bake uncovered for 30 minutes.

Remove from the oven, and the breasts and the potatoes over. Season again with the salt, pepper, paprika and rosemary. Bake for a further 30 minutes.

Remove from the oven, sprinkle with the bell pepper pieces, chopped mushrooms and green onions and bake again for 15 minutes.

Remove from the oven, squeeze lemon over the entire dish and serve.

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