Tuscan Lemon Chicken

My coworker who has a food blog; For The Love of All Things Starchy, highly recommended this recipe to me. She swooned about this recipe daily for almost a week straight. I figured, after listening to her talk up this chicken dish I needed to give it a try. Typically we aren’t big into lemon dishes, but I wanted to give it a try. I only had 2 chicken breast on hand, so I made the marinade, and set it in the fridge. For some reason we ended up eating something else the next day, so the chicken sat for another day in the lemon marinade. So after two days marinating…. you have to imagine the chicken was very much on the lemon side. I’m sure it was a bit more pungent than it would normally be if you were only marinating it for 30 minutes to 24 hours. In any event I served it with parsley fettucine noodles and steamed green beans. I made sure everything else was on the blander side to counter-act the strong lemon taste. Both of us really liked this lemon chicken, and next time when I make it I will only let it marinate for less than a day! Lesson learned, but a tasty one at that! 


Source: Barefoot Contessa
Prep Time: 20 minutes 
Cook Time: 40 minutes
Servings: 4


Ingredients: 
4 boneless skinless chicken breast
kosher salt
1/3 cup olive oil
2 tsp grated lemon zest
1/3 cup freshly squeezed lemon juice
1 tbsp minced garlic  (3 cloves)
1 tbsp minced fresh rosemary
freshly ground black pepper
1 lemon, halved


Directions: 
1. Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.