Lemon Rosemary Chicken In Foil Recipe
Summary
Ingredients
| 2 whole chicken breasts, rinsed, skinned, boned, and cut in half | ||
| Lemons | 2 | |
| Dried rosemary | 2 Teaspoon | |
| 2 scallions, white and tender greens, chopped | ||
| 1 tablespoon butter or vegetable oil | ||
| Carrot | 1 Large, julienned | |
Directions
Preheat oven to 375°.
Place each chicken breast on large square of foil.
Cut one lemon in 4 wedges for squeezing juice, the other in thin slices.
Squeeze lemon juice over each breast.
Sprinkle each with herbs and scallions.
Cover with butter and lemon slices and place julienned carrots on top.
Seal foil tightly and place in pan.
Bake for 25 to 30 minutes.
Remove from foil, discard lemon slices and serve with carrots on top.
Place each chicken breast on large square of foil.
Cut one lemon in 4 wedges for squeezing juice, the other in thin slices.
Squeeze lemon juice over each breast.
Sprinkle each with herbs and scallions.
Cover with butter and lemon slices and place julienned carrots on top.
Seal foil tightly and place in pan.
Bake for 25 to 30 minutes.
Remove from foil, discard lemon slices and serve with carrots on top.
Chef
