Easiest Way to Make Yummy Selma’s Lemon Rosemary Chicken

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Selma’s Lemon Rosemary Chicken. Add A New Flavor To Your Chicken By Adding Rosemary, Paprika, And Garlic. Make This Delicious Rosemary Chicken & Potato Recipe Baked To Perfection. Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender.

Selma’s Lemon Rosemary Chicken Reserve the rest of the lemon juice and set aside. Unroll the chicken thighs to expose the entire surface. The chicken is seasoned with lemon pepper seasoning, seared and then cooked in a simple lemon rosemary butter sauce. You can have Selma’s Lemon Rosemary Chicken using 10 ingredients and 12 steps. Here is how you cook it.

Ingredients of Selma’s Lemon Rosemary Chicken

  1. Prepare 1-2 lbs of Chicken breasts.
  2. Prepare 2 of lemons.
  3. You need 5 of garlic cloves (minced).
  4. Prepare of Rosemary.
  5. It's of Baby Potatoes.
  6. It's of Salt.
  7. Prepare of Pepper.
  8. You need of Optional.
  9. It's of Onions.
  10. You need of Mushrooms.

Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish. Top with lemon slices and fresh rosemary.

Selma’s Lemon Rosemary Chicken step by step

  1. Preheat oven to 400.
  2. Cut up chicken breasts into cubes.
  3. Season with salt and pepper.
  4. Cut baby potatoes into half or quarters.
  5. Heat olive oil in pan.
  6. Once hot, add chicken breasts and cook for 3 minutes.
  7. Add potatoes to pot with chicken and cook for another 5 minutes.
  8. Once chicken is a little browned, add minced garlic, onions, mushrooms and lemon juice (1 lemon).
  9. Mix everything together and turn off stove.
  10. Sprinkle fresh rosemary (mix everything together if necessary) and then add lemons slices (1 lemon).
  11. Place in oven for 35 minutes.
  12. Serve with veggie of choice and enjoy :).

Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Pour a small amount into a skillet placed over high heat, covering the bottom. Yellow onions, lemon, and fresh rosemary: These are used to stuff the cavity of the chicken and spread over the pan.