4 whole chicken breasts that have been brined (4 hours) in 1/2 gallon of water and 1/4 cup of kosher salt, rinsed and thoroughly patted dry. ( see my note on brining under the “Tips” link)
4 sprigs of fresh rosemary
4-6 cloves of garlic minced
1 T dried rosemary
kosher salt and freshly ground pepper to taste
Preheat oven to 350 degrees. Make a slit between the skin and the flesh of the chicken breast and put 1 spring of rosemary underneath the skin of each breast. Then, rub the olive oil all over the chicken. Sprinkle salt and pepper, liberally, all over the chicken. Do the same with the dried rosemary and minced garlic. Place on a baking sheet; skin side down and cook for 15 minutes. Turn the chicken and cook an additional 20-30 min or until the juices run clear and the internal temperature is 165 degrees. Remove from the oven; squeeze the juice of the lemon over the chicken; cover loosely with foil and let rest for 10 minutes before serving. This chicken is awesome paired with my roasted potatoes. Check out the recipe under the ‘Side Dishes’ link.