Entrées,  Recipes

Italian-Seasoned Roast Chicken Breasts

This chicken was OK – it was nice and juicy, but the flavor combination wasn’t our favorite. Rosemary is such a strong flavor that adding another really strong flavor like fennel seeds seemed to be a little overkill for us. Having rosemary did inspire me to make another batch of Crash Hot Potatoes though, so that was a bonus.

Chicken breast on a plate with lemon and rosemary.

Italian-Seasoned Roast Chicken Breasts
Cooking Light March 2011

Lean breast meat needs to be shielded as it cooks, so leave the skin on (and enjoy it—see Nutrition Note).

Total: 53 minutes
Yield: 4 servings (serving size: 1 breast half)

1 tablespoon chopped fresh rosemary
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
4 bone-in chicken breast halves (about 3 pounds)
Cooking spray

1. Preheat oven to 425°.

2. Combine first 8 ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat. Rub rosemary mixture under loosened skin over flesh; rub over top of skin. Place chicken, bone side down, on a broiler pan coated with cooking spray. Coat skin lightly with cooking spray. Bake at 425° for 35 minutes or until a thermometer inserted into the thickest portion of the breast registers 155°. Remove chicken from pan; let stand for 10 minutes.

Nutrition Note: Since chicken breast meat is low in calories and saturated fat, you can eat the skin and still keep saturated fat within allowable limits. If you like dark meat, which is higher in saturated fat, remove and discard the skin.

Nutritional Information:
Calories: 240
Fat: 12.2g (sat 2.8g,mono 6.3g,poly 2.1g)
Protein: 29.5g
Carbohydrate: 1.8g
Fiber: 0.3g
Cholesterol: 82mg
Iron: 1.2mg
Sodium: 366mg
Calcium: 24mg

Big Flavors Rating: 3 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


  • Medifast Coupon Code 2011

    I didn’t know that about the skin and then the dark meat. I always cook the skin on the chicken but we peel it off and throw away thinking it is full of fat. Good to know because I sure miss eating nice chicken skin.

  • Laurel {Make and Takes}

    This chicken looks delicious, and like a great go-to recipe! I’d love for you to submit it to the M&T Spotlight at http://www.makeandtakes.com/spotlight

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