I decided to get us out of our rut and introduce  us to some new meals (and maybe give you all some inspiration as well). Last night I made a new recipe of Lemon & Rosemary Chicken. I chopped up some sweet potatoes and onions to go with it.

Ingredients

• 2 Boneless chicken breasts, about 6 oz. each
• Salt
• 1 Lemon, cut in half
• 1 Sprig of rosemary
• Olive oil

Instructions

1. Preheat oven to 425 degrees.
2. Cut up your chicken breasts if they’re too large and place them on a baking pan and drizzle olive oil. Coat the chicken on both sides with the oil.
3. Season the chicken on both sides with salt. Strip the rosemary leaves from their branches; rub the rosemary on both sides of the chicken. Squeeze the lemon juice on the chicken.
4. (Optional: Let the chicken sit at room temperature for 25 minutes.
5. Roast the chicken for 20 minutes, until the pan juices are bubbling and dark brown. If each chicken is over 6 ounces then you might need to cook a little longer, but don’t over cook!
6. Let the chicken rest for 5 minutes.
7. Serve!