We added a Schnucks touch to this classic rosemary-garlic chicken recipe.
- Preheat oven to 450°F. From lemon, grate 2 teaspoons peel. In small bowl, stir garlic, butter, rosemary, salt, pepper and lemon peel until well combined. Line large metal rimmed baking pan with aluminum foil.
- Pat chicken dry with paper towel; trim excess fat. Starting at bottom edge of each chicken breast, gently loosen skin with fingers; carefully work 1 teaspoon butter mixture evenly between skin and meat of each breast. Evenly spread remaining butter mixture over skin of each breast.
- Place breasts, skin side up, on prepared baking pan. Roast chicken 30 to 35 minutes or until internal temperature reaches 165°F, rotating pan halfway through cooking. Let stand 5 minutes before serving.
491 Calories Per Serving
SATURATED FAT: 12G