I always dry out chicken. To the point where I don't even want to make it anymore and have been making ground turkey our meal staple for 5 months. But, I told myself to try one last attempt at a baked chicken recipe, and it was a hit! The secret is to put some broth in the casserole dish, and enough butter/oil to keep the chicken moist. Here is my recipe for Rosemary Garlic Chicken that is easy to make, could be doubled or tripled to always have on hand, and goes with practically anything! Enjoy!
Rosemary Garlic Chicken
1.5 lbs chicken tenders
2 T grass fed butter or ghee
1/2 T rosemary
2 T lemon juice
1-2 cloves garlic, crushed
Salt and pepper to taste
1/4 - 1/3 cup chicken broth
Preheat the oven to 400 degrees.
Make sure your butter is softened. Then, add the rosemary, lemon juice, garlic, salt, and pepper to the butter and mix until it becomes a paste.
Rub the butter mixture onto the chicken tenders and place in a greased casserole dish. Pour the chicken broth into the dish.
Cover with foil and bake for 25-30 minutes or until there is no pink in the chicken.
I've had this chicken with potatoes, atop a fresh salad, and even with some marinara and steamed veggies! It is so versatile and tasty, I hope you enjoy!