Baked Lemon Chicken

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 Garlic(9g)
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  1 tbsp Rosemary, Fresh
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  1 tsp 1 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  2 Lemon(216g)

Instructions

1. 1Pound the chicken breasts between two sheets of plastic wrap until even thickness (about ½ inch).
2. 2In a bowl, whisk together the olive oil, minced fresh garlic, fresh rosemary, salt, and pepper. Zest one lemon into the bowl, juice that same lemon, and whisk to combine.
3. 3Place the chicken in a sturdy ziptop bag, pour the marinade over, seal while removing excess air, and refrigerate for 1–8 hours.
4. 4Remove the chicken from the refrigerator 20 minutes before cooking. Preheat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
5. 5Remove the chicken from the marinade, shaking off excess. Cook in the hot skillet over medium-high heat for 5–7 minutes per side until golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer.
6. 6Transfer the cooked chicken to a cutting board and let rest, covered, for 5 minutes.
7. 7Cut the reserved lemon into wedges. Divide the chicken, pan juices, and lemon wedges evenly into 4 airtight containers while hot.
8. 8Cool the containers to room temperature, then seal and refrigerate for up to 4 days. Reheat gently in a skillet over medium heat for 3–4 minutes or in the microwave until warmed through.