Rosemary Chicken

This is a healthier take on my grandmother’s recipe (she always used lots of butter and fully skinned/boned chicken). This is a very quick and simple dish that quick and easy to prepare, with lots of flavor. An alternative version would be to include slices of fresh lemon on the chicken.


  • 4 Boneless Breasts of Chicken
  • 2 Tblsp Olive Oil
  • 2 Springs of Fresh Rosemary (or 2 Tblsp dried)
  • 1 thinly sliced yellow onion
  • Onion Salt (to taste) – may substitute standard table salt


Add 1 Tblsp olive oil and coat the bottom of a casserole dish. Salt the bottom of each breast of chicken and then place into the casserole dish. Add the remaining olive oil on top of the chicken breasts and use a spatula to spread evenly. Strip the rosemary sprigs so you have about a handful of rosemary leaves. Add salt, rosemary and onions on top of the chicken breasts. Bake at 350F for 45 – 60 min (or until the chicken reaches an internal temperature of 180F).

This dish goes well with a side of rice (use the juices left in the casserole dish to flavor the rice, it’s really good!). Serves 4.

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