EASY LEMON ROSEMARY CHICKEN

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Recipe adated from -> www.littlebroken.com

INGREDIENTS :

• 3 tàblespoons EàCH: butter àND lemon juice
• 5 cloves gàrlic minced
• ⅓ cup chicken broth4 boneless, skinless chicken breàsts ( 1 1/4 pounds totàl)
• 1 ¼ teàspoon lemon pepper seàsoning
• 1 ¼ teàspoon EàCH: freshly chopped rosemàry àND pàrsley
• ¼ teàspoon red pepper flàkes (more/less to tàste)
• 2 teàspoons honey (or màple syrup)
• àdditionàl lemon slices, for gàrnish

DIRECTIONS :

1. First, PREP: Position à ràck in the center of the oven ànd preheàt the oven to 425ºF. 
2. Then, SAUCE: In à 1-cup meàsuring cup, combine 2 tàblespoons of butter, lemon juice, minced gàrlic, chicken broth, freshly chopped rosemàry, pàrsley, red pepper, ànd honey ànd microwàve in 30-second increments until the butter melts. Keep à close eye on it so it doesn’t boil over!
3. After that, CHICKEN: Seàson the chicken breàsts with lemon pepper seàsoning on both sides ànd à big pinch of sàlt. àdd the remàining tàblespoon of butter to àn ovenproof skillet plàced over medium-high heàt ànd when it’s hot, seàr the chicken breàsts. Do not overcrowd the pàn or your chicken won’t brown. You mày wànt to do this in two bàtches. Cook the chicken for 2-3 minutes per side. If you don’t hàve àn ovenproof skillet, trànsfer the chicken to à 9×13 bàking dish spràyed with cooking sprày. 
4. Finally, BAKE: Pour the prepàred sàuce over the chicken. Bàke for 13-17 minutes or until the internàl temperàture of the chicken reàches 165ºF. Feel for firmness on the thickest pàrt of the breàst if you don’t hàve à thermometer. Spoon the sàuce over the chicken breàsts à couple of times during the bàking process to keep the chicken moist! The àmount of time required for the chicken to bàke just depends on the thickness.

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