Rosemary Chicken Recipe

Rosemary Chicken is a classic Italian chicken recipe.  In the classic recipe the Rosemary is often paired with lemon.  Putting a lemon inside the cavity of the chicken, or using lemon juice in place of the balsamic in this recipe might give a more classic dish.  My preference is to use balsamic vinegar in place of the lemon.  It is always in the pantry, while I may not always have a fresh lemon in the fridge.  In this recipe, Rosemary, olive oil and balsamic vinegar make the basis of the sauce. 

Lay sprigs of Rosemary across bottom of baking pan.  Cover with olive oil and balsamic vinegar to the depth of about 1/2 inch.  Add red wine in place of some of the balsamic vinegar.  Add hot sauce (doesn't make it hot, just adds flavor). 

Add salt, black pepper, red pepper flakes (red pepper flakes will make it hot if enough is added).

Add Garlic and onions. 

(You can also add other vegetables around the edge like a pot roast.  Potatoes/carrots/celery etc.)

Add the chicken breasts.  I buy the thin cut ones or I cut regular chicken breasts to half the thickness.

Marinate the chicken breasts.  Use two forks, tines down, to tenderize the chicken by piercing with the forks while in the marinade. 

Bake at 3:50 until the chicken breasts are done.