Page 111 - The Mediterranean Refresh

Serves: 6 This tasty roast chicken is seasoned with a simple blend of
spices along with fresh garlic and olive oil, and finished
with parsley and fresh basil. You’ll love this healthy and
juicy Italian chicken recipe.

Rosemary Baked Chicken
DINNER

INGREDIENTS INSTRUCTIONS
THE MEDITERRANEAN REFRESH breasts 2. Pat the chicken dry. Place the chicken breasts in
2 lb. boneless,
1. Preheat the oven to 375°F.
skinless chicken

a large zip-top bag, remove any air from the bag
1 tsp. salt
and seal the top, and set the bag on a cutting
1 tsp. black pepper
board. Pound the chicken with a meat mallet to
2 tsp. dried oregano
flatten to about ¼ inch thick. Remove the chicken
1 tsp. fresh thyme
leaves (from about
and mallet to repeat the process with the
2 sprigs thyme) from the zip-top bag and set aside. Reuse the bag
remaining chicken breast pieces.
1 tsp. sweet paprika 3. Season the chicken with salt and pepper on both
4 cloves garlic, sides and place in a large bowl or dish. Add the
minced spices, garlic, olive oil and lemon juice. Combine to
3 tbsp. extra-virgin make sure the chicken is evenly coated.
olive oil, plus more for 4. Grease a baking dish or pan with olive oil, then
the pan
spread the onion slices on the bottom. Arrange
½ lemon, juiced the seasoned chicken over the onions, and top

1 medium red onion, with the tomatoes.
halved and thinly 5. Cover the baking dish tightly with foil and
sliced
bake for 10 minutes, then uncover and bake
5 to 6 Campari another 8–10 minutes. Watch carefully because
tomatoes (or small the cooking time will vary depending on the
Roma tomatoes),
halved thickness of your chicken breasts. To be sure the
chicken is cooked through, use a digital instant-
handful fresh parsley,
chopped for garnish read or meat thermometer to check for the proper
internal temperature of 165°F.
fresh basil leaves,
for garnish 6. Remove the chicken from the oven, cover with

fresh rosemary foil or another pan and let rest 5–10 minutes.
leaves, chopped for Uncover and garnish with fresh parsley, basil and
garnish rosemary. Serve and enjoy!
110