Lemon Rosemary Chicken Bake
This is the greatest “lazy chef” recipe ever. It’s affordable, takes no time to prepare, and is packed with flavor. Think warm, juicyyyy, light, and rich — perfect for every season. We love serving it with rice and a simple side salad, but it goes great with almost anything. Just bookmark and bake it already!
Lemon Rosemary Chicken Bake
Yield: 4
Prep time: 15 MinInactive time: 35 MinTotal time: 50 Min
5 ingredient, super fast, incredibly flavorful.
Ingredients
- 4 boneless, skinless chicken breasts
- kosher salt and black pepper
- 1 cup Italian dressing
- 2 lemons
- Rosemary sprigs (optional)
Instructions
- Place chicken in the smallest baking dish that will hold all of the breasts flat in one layer. Sprinkle with salt and pepper, then pour dressing on top. Cover and marinate in the fridge for as little as 15 minutes or as much as 24 hours. If marinating for an hour or more, flip the chicken over about halfway through.
- When ready to bake, remove baking dish from the fridge and preheat the oven to 375 degrees F.
- Bake, uncovered, for 15 minutes. Sprinkle chicken with Parmesan, return to the oven, and bake for another 5-10 minutes, until cooked through. (It should reach 165 degrees F at the thickest point.) For a browned crust on top, turn oven to broil for the final minute or two of cooking.
Notes
- Using skin-on chicken breasts or thighs? This dish can be made with pretty much any type of chicken you have on hand. If using chicken thighs, be sure to plan on a longer baking time. If using skin-on chicken thighs or breasts, be sure they are facing skin-side up when the baking dish goes in the oven.
- Love garlic? Add 1-2 cloves of minced garlic to the marinade for an extra kick.
Serve this with:
Rice Pilaf (Rice-a-roni)
Easy side salad
Green beans (sautéed)
Used in this recipe:
