Sometimes you just don’t want a complicated dish to make for dinner. Broiled chicken fits that bill. But a quick dash of salt and pepper can get a little stale. So add a little zing with some rosemary and lemon.
Broiled Chicken With Rosemary And Lemon
- 2 chicken breasts
- 2 Tbls. butter
- 2 tsp. dried rosemary
- 1 Tbls. lemon juice
Put the rosemary in a dish with the butter and microwave it till the butter is melted and hot. This will help the rosemary flavor spread in the butter a bit. I also like to stick the rosemary in a cup first and break it up a bit with the blunt end of a knife. This does not work in a bowl. The rosemary likes to jump out of the bowl and run away. 🙂
While that sits, prep the chicken. Put the breasts on the broiling pan upside down and spread them out. If they are large and one end is significantly thicker than the other, put some cuts part way through to help thin and spread that end out. This will also help them cook faster.
Put the chicken breasts under the broiler for roughly 5 minutes till they are dry. The butter will stick better this way. In the meantime, add the lemon juice to the butter and mix.
Once the chicken is dry, pull it out and slather the butter on, filling the nooks and crannies.
Cook the breasts till the edges are brown and then turn them over and brush with the butter mix as well. Cook the breasts till brown and a cut in the chicken shows no pink and juices are clear. Cooking time varies depending on the size of the breasts. I like to flip them back over and run the butter brush over them one more time and cook slash crisp up that first side till everything is sizzling again.
Don’t forget! You can always play with the amount of ingredients to suit yourself!