Lemon Armpit Chicken – the easiest, most delicious dish your guests will love

January 7, 2012

Chicken with Garlic, Lemon, Rosemary*

Serves 4 (inspired by The New Basics by Julee Rosso and Sheila Lukins)

Pyrex baking panFoilHeat oven to 350
  • 2 tbs butter
  • 2 heads garlic (or 1 tsp pre-minced garlic)
  • 2 tbp olive oil (or more, depending on mood)
  • 1 tsp dried tarragon
  • 1 or 1½ tsp dried rosemary (or fresh, and pick out of teeth)
  • 2 lemons (1 cut into eighths, 1 sliced into slices)
  • 1 onion chopped
  • 1 c chicken broth (use remaining amount in cous-cous, ideal sidedish)
  • 4 chicken breasts (boned, skinned)
  • salt, pepper


Place butter, garlic, oil, tarragon, rosemary, eighth-sized lemon pieces, broth and onion in pan and place in oven (allows butter to melt).

Rinse chicken breasts, pat dry, roll in plate over shakes of salt and pepper, re-shake alt and pepper on plate before each breast is rolled.

Place chicken in pan, add lemon slices on top of each breast, cover pan with foil.

Cook 60 minutes, with basting every 15 minutes.

After 3rd basting, heat leftover broth, water and butter (or oil) to make cous-cous with dried parsley. (cous-cous sold separately)

Serve with fresh sprigs of parsley – very satisfying.

(plus reheats very well the next day)


* Affectionately called “Lemon Armpit Chicken” when prepared with chicken breasts with wings on the bone. Tuck a lemon slice in each armpit for extra taste!


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