Italian-Seasoned Roast Chicken Breasts
Italian-Seasoned Roast Chicken Breasts is a gluten free, dairy free, and primal main course. This recipe serves 4. One serving contains 430 calories, 72g of protein, and 13g of fat. A mixture of rosemary, chicken breast halves, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 53 minutes.
Combine first 8 ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat. Rub rosemary mixture under loosened skin over flesh; rub over top of skin.
Place chicken, bone side down, on a broiler pan coated with cooking spray. Coat skin lightly with cooking spray.
Bake at 425 for 35 minutes or until a thermometer inserted into the thickest portion of the breast registers 15
Remove chicken from pan; let stand for 10 minutes.
Nutrition Note: Since chicken breast meat is low in calories and saturated fat, you can eat the skin and still keep saturated fat within allowable limits. If you like dark meat, which is higher in saturated fat, remove and discard the skin.