Lemon and Rosemary Chicken

Serving size:
 1 Servings


    • 4
    • chicken breast halves (large, boneless, skinless)
    • 1⁄2 c
    • Italian dressing (plus 2 tablespoons)
    • 1 1⁄2 T
    • rosemary (chopped fresh)
    • 1
    • lemon (sliced into 1/8" rounds)
1 hour
Ready in
1 hour


Use your favorite Italian dressing as a marinade and have dinner ready with very little effort.

Adapted from www.epicurious.com


Preheat oven to 375˚.

Place chicken breasts in a glass baking dish. Pour 1/2 cups of Italian dressing over the chicken and sprinkle with rosemary. Turn to coat. Allow to marinate at least 10 minutes, and up to 2 hours (cover and refrigerate if you marinate longer than 10 minutes.)

Top the chicken with sliced lemon and drizzle with the remaining dressing. Bake for 40 minutes, until the juices run clear when poked with a fork.