This was for dinner tonight and it was delish! My only complaint would be that because it cooks in the crock-pot, the chicken doesn't brown up so it didn't look super appetizing, but the flavor is awesome. I think next time I would brown it in it a skillet first, then stick it in the crock-pot. The kids inhaled it and asked for seconds and thirds. I served it over a bed of lettuce that was tossed with lemon juice, salt and pepper, and a side of baked sweet potatoes.
Lemon- Rosemary Chicken
1/2 c. lemon juice
1 lemon, sliced
1 T. olive oil
1 garlic clove, crushed
1 bunch fresh rosemary (I used about 2 t. dried rosemary)
1/4 t. salt
1/4 t. pepper
4 boneless, skinless chicken breasts
In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken. Seal bag and marinate in refrigerator 3-4 hours, turning bag occasionally. Place chicken in crock-pot and pour marinade over; top with lemon slices. Cook for 4-6 hours on low, or until tender. You may add frozen broccoli and carrots about an hour before done.
3 comments:
Put rosemary and lemon in the cavity of chicken and roast it with potatoes and carrots (baste with butter and throw on some kosher salt and pepper) so yummy! : )
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