Blancs de poulet rôtis au citron, à l’ail et au romarin

Ingrédients

• 4 bone-in chicken breast halves (2 whole breasts)
• 1 tablespoon chopped fresh rosemary
• 2 cloves garlic (finely minced)
• 2 teaspoons kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1 tablespoon olive oil

Préparation

1. 1

   Early in the day (at least 4 hours in advance) mix the rosemary, garlic, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. Rinse the chicken breasts and pat them dry. Press the rosemary mixture into the flesh of the chicken on all sides. Cover with plastic wrap and refrigerate for 4-8 hours

2. 2

   When ready to bake chicken, preheat the oven to 450˚F and put a rack in the middle position. I like to line my sheet pan with foil to make clean-up easy.

3. 3

   Place the chicken breasts on a shallow roasting pan skin side down. Roast for 15 minutes, then turn the breasts skin side up. Continue roasting until the breasts reach 160˚F* in the thickest part, another 15-30 minutes. If breasts vary greatly in size you may need to remove the smaller ones 5 minutes before the larger ones. Cover chicken with foil and allow to rest, loosely covered with foil, for 5 minutes before serving.