Lemon Rosemary Chicken Breasts

By Marge Perry & David Bonom
Turn leftovers into a great lunch for kids and adults. Chop leftover chicken into 1/2-inch pieces and toss with chopped cucumber, pitted calamata olives, diced tomato, crumbled feta, a splash of lemon juice and a little extra virgin olive oil. Serve in pita pockets with a drizzle of plain Greek yogurt or tossed with shredded Romaine.
  • Cuisine: American
  • Course: Entrée


  • bone-in skin-on chicken breast halves
  • Dijon Mustard
  • Extra Virgin Olive Oil
  • fresh lemon juice
  • Fresh rosemary
  • garlic cloves
  • Grated fresh lemon zest
  • ground black pepper
  • Salt


  1. Combine the juice, zest, garlic, oil, mustard, and rosemary in a large bowl. Add the chicken and turn to coat. Refrigerate 1 hour, turning occasionally.
  2. Preheat the oven to 425°F.
  3. Remove chicken from the marinade and set on a large rimmed baking sheet. Season evenly with salt and pepper.
  4. Bake chicken until lightly golden and an instant read thermometer inserted into the thickest portion registers 160°F. Let stand 5 minutes before serving.