Chicken with Rosemary & Meyer Lemon Marmalade

Meyer lemons, rosemary, olive oil and chardonnay roast together for tender chicken breasts. Enjoy with asparagus spears and a crisp Sauvignon Blanc white wine.

Ingredientsuncookedcooked chicken

Gather It

  • 2 chicken breasts
  • 1 onion, cut into 1 inch cubes
  • 4 tbsp. Meyer Lemon Marmalade
  • 1 Meyer Lemon
  • 3 tbsp. Rosemary Infused Olive Oil (or regular olive oil with 1 tbsp. additional dry rosemary)
  • 1 tbsp. dry rosemary
  • 4 tbsp. Chardonnay

Make It

  • Preheat oven to 350 degrees (I used my convection oven on the “roasting” setting)
  • Wash and pat dry chicken breasts and place into baking dish
  • Add onion to baking dish around chicken
  • Spread 2 tbsp. Meyer Lemon Marmalade on top of chicken
  • Drizzle Rosemary Infused Olive Oil and juice from Meyer Lemon
  • Chop lemon into 1 inch pieces and add to baking dish
  • Sprinkle rosemary and drizzle chardonnay
  • Bake for 45 to 60 minutes (depending on oven setting and size of chicken breasts), marinating with juices every 15 minutes

Enjoy It

  • Roast with Yukon Gold potatoes and spoon onion and sauce over potatoes
  • Slice chicken and add to spinach, pear, goat cheese and Lucero Pear-infused Olive Oil for a delicious salad