Rosemary and Lemon Roast Chicken

Ingredients

3 chicken breasts
4 rosemary sprigs
1 lemon
Salt and Pepper to season
Olive Oil to drizzle

Cut up the chicken breasts into small chunks. Lay flat in an oven proof dish. Cut the lemon in half and squeeze the lemon juice over the chicken. Season with salt and pepper. Drizzle with olive oil. Lay the 4 rosemary sprigs on top of the chicken and bake uncovered in a preheated oven at 400F for 35 minutes or until cooked through. Serve with the Broccoli Sautés à la Niçoise from yesterday and enjoy! i even added both to the pan together before serving and it made a wonderful combination.

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