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Lemon Rosemary Chicken is a classic dish that everyone should know how to make!
3-4 pounds bone-in skin-on chicken breast (our breast halves were over a pound each so we cooked only three to serve 4-6 people. You may have smaller pieces and need more to reach the 3-4 pound mark)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
6 tablespoons butter, divided
2 large garlic cloves, peeled and cut in half
2 large rosemary sprigs
6 thyme sprigs (single stems)
2 large sage leaves
Zest of one lemon, about 4 teaspoons
1/4 cup white wine
1/2 cup freshly squeezed lemon juice, about three large lemons
1 fresh lemon cut into 8 wedges.
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Feel free to change up the herbs in this recipe and substitute fresh oregano in place of the thyme or sage. But always use fresh rosemary!
Find it online: https://www.afamilyfeast.com/lemon-rosemary-chicken/