Italian Lemon Rosemary Chicken is a simple dish with simple to find ingredients of boneless skinless chicken breasts, lemon slices, fresh-cut Rosemary, white wine, and herbs and spices all cooked in one Dutch Oven from start to finish for less clean-up time.
I love a good simple ingredient dish; this Italian Lemon Rosemary Chicken is a prime example of how a few simple ingredients, white wine, and fresh herbs can turn a boring chicken dinner into a fabulous tasting meal with minimal clean-up.
This is the time of year. I look forward to living here in Central Florida; the weather starts calming down, and trust me. I want to enjoy my days with little or no humidity. Living here all year round with our summers hitting 96-100+ degrees with full humidity is absolutely no vacation for Florida residents. So right now, we are sitting at a non-humid, 88 degrees, and I remember why I moved here; it’s gorgeous weather in the early fall.
Our lemons here pretty much grow off and on all year long; the main season, however, is late fall through early spring. Since my lemon tree has some nice looking lemons, we are going to use them today in our Italian Lemon Rosemary Chicken.
I’m lucky enough to have fresh herbs growing in my herb garden all year long, another wonderful ingredient that we won’t even need to leave the house for, which is perfect. The rest of the ingredients I pretty much have on hand in the pantry and refrigerator, a fabulous win-win situation!
There is one favor I ask of you when making this recipe; use a white table wine you would actually drink. Cooking wine isn’t an ingredient I even waste money on these days. I have a motto of if I won’t drink it, I sure won’t eat it. The taste of cooking wine and table wine is day and night, not even close. You don’t need to invest in a super expensive bottle, just one you would actually drink.
Italian Lemon Rosemary Chicken:
2 tablespoons of authentic olive oil
1 tablespoon of real butter
4-6-ounce boneless skinless chicken breasts
kosher salt to own taste
freshly ground pepper to own taste
garlic powder to own taste
paprika to own taste
1 and 1/2 cups of low-sodium chicken broth
zest and juice of 1 lemon
1/4 of a cup of white table wine
1 teaspoon minced garlic
8 small Yukon gold potatoes halved
1 sliced lemon
2 long sprigs of fresh-cut rosemary
Italian Lemon Rosemary Chicken
- 2 tablespoons authentic olive oil
- 1 tablespoon real unsalted butter
- 3-6- ounce boneless skinless chicken breasts
- 8 small Yukon gold potatoes halved
- kosher salt to own taste
- freshly ground pepper to own taste
- garlic powder to own taste
- paprika to own taste
- 1½ cups low-sodium chicken broth
- zest and juice of 1 lemon
- ¼ cup white table wine
- 1 teaspoon minced garlic
- 1 sliced lemon
- 2 long sprigs of fresh-cut rosemary
- Preheat oven to 400°
- Add butter and olive oil to a Dutch oven, then season the chicken and potatoes with salt, pepper, garlic powder, and paprika. Place both in the Dutch oven at this time.
- Next, add chicken broth, zest, and juice of one lemon, white wine, and minced garlic over the chicken and potatoes. Then place rosemary and lemon slices on top.
- Bake for 55 minutes on 400°
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2021- 2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.