Roasted Rosemary Chicken
- 2 (4-ounce) trimmed boneless, skinless chicken breasts
- ½ teaspoon extra virgin olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon dried rosemary
- Sea salt and pepper, to taste
Instructions:
The important thing to remember is that as soon as it’s no longer pink inside, you want to get it off the heat.
- Preheat the oven to 350°.
- In a medium bowl, toss the chicken breasts with the olive oil, and then season both sides with the garlic powder, rosemary, salt, and pepper.
- Place a medium ovenproof nonstick skillet over high heat. When it’s hot, add the chicken and sear 1 to 2 minutes per side, or until the chicken is golden brown on the outside. Transfer the pan to the oven and bake the chicken until it is no longer pink inside, 4 to 6 minutes.