Roasted Chicken has a lemony, rosemary infused flavor that make this chicken incredibly tasty. This chicken is moist and succulent. It will get you out of the same ole same ole chicken routine and into something special.
I make these ahead by adding the chicken and everything but the crumbs into a ziploc and toss it into the freezer for future use. When I need them, I just thaw them, add the breadcrumbs and bake for a quick and healthy meal.
The chicken tenderloins can be easily substituted for cutlets or chicken breast, so give it a try if you don't have tenderloins handy. The cutlets are perfect for a next day sandwich with roasted peppers and a drizzle of olive oil.
- 2 lbs chicken tenderloins, washed and patted dry
- 1 cup breadcrumbs, pre seasoned
- 1 teaspoon rosemary, crushed well
- 1 teaspoon salt
- Pepper to taste
- Juice of 1 lemon, my lemon yielded 1/4 cup juice
- 1/2 cup olive oil
In small flat bottom plate, mix lemon juice, salt, pepper and olive oil. In a second plate add breacrumb. Dredge chicken in olive oil mix, then through breadcrumbs. Arrange on a baking sheet. They can be close or touching, but not overlapping. Bake in a preheated oven at 450 degrees for 20 to 25 minutes or until golden brown.