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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: EntrÃ©e

INGREDIENTS

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

DIRECTIONS

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.
Preheat the oven to 425Â°F.
Remove chicken from the marinade and set on a large rimmed baking sheet. Season evenly with salt and pepper.
Bake chicken until lightly golden and an instant read thermometer inserted into the thickest portion registers 160Â°F. Let stand 5 minutes before serving.