Lemon-Rosemary Chicken
Keep your kitchen confidence with this quick, low effort lemon-rosemary chicken recipe from chef Sandra Lee.
30 Mins
prep and cook.
373 Cal
calories per serving
Serves 4
Makes 4 servings.
Overview
Celebrity chef Sandra Lee created this arthritis recipe for the program, “I Can with RA in the Kitchen,” sponsored by Bristol-Myers Squibb and the Arthritis Foundation. It takes only 10 minutes to prepare, which is so helpful when painful joints limit your time in the kitchen. To reduce the sodium content of your lemon-rosemary chicken look for low- or no-sodium chicken broth and use salt-free seasoning as suggested.
To make this recipe you will need a sharp knife, a baking dish and small saucepan.
Nutrition information (per serving)*: Total Fat (10.7g); Carbohydrates (2g); Sodium (1058mg); Sugar (0g); Fiber (0g); Cholesterol (204mg); Protein (65g)
Ingredients
Four 6 oz. boneless, skinless chicken breast halves
2 tsp. extra-virgin olive oil
1 tsp. salt-free lemon-pepper seasoning
1 tsp. salt-free citrus-herb seasoning, Spice Islands® Salt (optional)
3 organic lemons, thinly sliced
Fresh rosemary sprigs
1 1/4 cup organic chicken broth
1/2 tsp. crushed garlic
Directions
Set the oven to 375°F.
Brush both sides of chicken pieces with olive oil and sprinkle with lemon-pepper seasoning, citrus-herb seasoning and salt (optional); set aside.
In a baking dish, arrange 2 to 3 slices of lemon and a sprig of rosemary for each chicken piece.
Place chicken, smooth sides up, on lemon and rosemary. Top each chicken piece with another sprig of rosemary and 2 to 3 slices of lemon.
Bake in preheated oven for 20 to 25 minutes or until chicken is no longer pink (165° F).
Remove chicken to platter and cover with aluminum foil to keep warm.
In a small saucepan, combine half of the rosemary from the baking dish and any browned bits from baking dish. Add chicken broth and garlic. Bring to a boil over medium-high heat; cook until mixture is reduced by half. Using a fine-mesh strainer, strain mixture. Discard solids.
Serve mixture with chicken. Garnish with additional lemon slices and rosemary sprigs.
Ingredient Tips & Benefits
- Chicken is a great source of lean protein. It’s also naturally low in sodium and a good source of nutrients such as selenium, vitamin B6 and niacin. Baking also requires you to use less fat to cook, while still getting juicy chicken.
- Extra virgin olive oil is the least refined type, which means It contains biologically active compounds such as the polyphenols oleocanthal, oleuropein, hydroxytyrosol and lignans. These compounds have been linked to reduced joint damage in rheumatoid arthritis (RA).
- Garlic is rich in a type of antioxidant called quercetin. Quercetin may have the ability to relieve inflammation in conditions like RA. Garlic also contains a compound called diallyl disulphine, which may reduce the enzymes that damage cartilage.
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
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