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Lemon Rosemary Chicken

I love a good recipe that lets the oven do all of the work for you. This recipe only takes about 15-20 minutes of actual work; the remaining 30 minutes are all on the oven. Despite this being such a beginner friendly creation the flavors are in no way lacking. The acidity of the Lemon paired with the freshness of the Rosemary creates an all around harmonious entree.

I chose to pair this with Mashed Sweet Potatoes and Roasted Asparagus. Let me know if you guys are interested in the recipes for these sides!

What You Need:

1 Pack Quorn Vegan Chickenless Patties

3 TBSP Extra Virgin Olive Oil

3-4 Cloves Garlic, Minced

1 TBSP Fresh Chopped Rosemary + Whole Leaves for Baking

Juice from 1 Lemon

Zest from 1 Lemon

Wedges from Half a Lemon

1/2 Stick Plant Butter

Salt & Pepper to Taste

Lets Do This:

Pre-heat oven to 375 degrees Fahrenheit.

Place "Chicken" into a large bowl. Whisk Lemon Juice and Zest together. Toss wet ingredients into the pieces of "Chicken". Toss in seasoning. Stir in Garlic and toss until all pieces are well coated.

Transfer to a baking dish. Top with slices of plant butter and a few whole leaves of Rosemary. Squeeze Lemon wedges on top and place a wedge atop each piece of "Chicken".

Bake 30-35 minutes.


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