Rosemary Chicken with Lemon
2 boneless skinless chicken breasts
2 tbsp olive oil
1/4 cup lemon juice
2 garlic cloves, pressed
2 tbsp or 1 tbsp dried
1/4 tsp Himalayan sea salt
Combine the olive oil, lemon juice, rosemary salt and garlic and pour over chicken breast. Allow to sit at least an hour longer covered in the fridge.
Prepare a medium/hot grill and cook for 6 minutes per side, (you can cut into the breast, parallel along the side to make sure its done). I keep the lid down, it seems to retain moisture, giving you a really juicy breast. Let rest 5 minutes and serve with fresh lemon wedges.
This is a staple here at our house, we buy our meat from Fieldgate organics at Covent Garden Market in London when we can get there. It is a beautiful winter dish and one that hits all those home cookin savory buttons that are triggered this time of year. So excited about the change in our seasonal menu.
I serve this with roasted carrots and brussel sprouts or sometimes roasted baby reds.
In spring time this is really good on salad but lets not get ahead of ourselves.