4 Servings 35 min Cook
1 Tbsp Rosemary
1 Tsp Salt
12 Half breast (fillet) Chicken Breast
1 Fruit without seeds Lemons
1 Tsp Garlic
1/2 Tsp Pepper
PREPARATION: Mince rosemary and garlic.
Remove 4 (3- by 1/2-inch) strips of zest from lemon with a vegetable peeler, avoiding white pith, then cut strips diagonally into thin strips.
Halve lemon, then squeeze juice into a small bowl.
Put chicken in a large bowl with salt, pepper, and 1 tablespoon lemon juice and toss to coat.
Transfer chicken, skin sides down, to rack of a broiler pan and broil 3 to 4 inches from heat, turning over every 5 minutes, 15 minutes total.
Remove broiler pan from oven, then transfer chicken to a plate with tongs.
Carefully remove rack from broiler pan and add zest, rosemary, garlic, and remaining lemon juice to juices accumulated in bottom of broiler pan.
Transfer chicken to pan juices, then toss to coat and arrange chicken skin sides up.
Return broiler pan to oven and broil chicken until cooked through, 3 to 5 minutes more.
Transfer chicken to a platter and pour any juices from broiler pan over it.