Honey Lemon Rosemary Chicken
Yield
servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pieces |
chicken breasts
cut up |
*
|
| ⅓ | cup |
honey
|
|
| ¼ | cup |
lemon juice
|
|
| 2 | teaspoons |
rosemary leaves
crushed |
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pieces |
chicken breasts
cut up |
*
|
| 79 | ml |
honey
|
|
| 59 | ml |
lemon juice
|
|
| 1E+1 | ml |
rosemary leaves
crushed |
|
| 1.3 | ml |
red pepper flakes
crushed |
|
Directions
Preheat oven to 350℉ (180℃).
Rinse chicken in cold water and pat dry with paper towels.
Spray an 11x15x1 inch baking pan with cooking spray.
Place chicken in pan.
Combine honey, lemon juice, rosemary and red pepper.
Brush half of sauce over chicken.
Bake chicken at 350℉ (180℃) for 1 hour or until done, brushing occasionally with remaining sauce.
