- 1/4 cup olive oil
- 4 medium garlic cloves, finely chopped
- 1 tablespoon finely chopped rosemary leaves
- Juice of 1 medium lemon
- 4- to 5-pounds chicken breast
- Salt
- Freshly ground black pepper
Place the measured oil, garlic, rosemary, and lemon juice in a small, nonreactive bowl and stir to combine
Marinade overnight in a ziplock bag
Preheat oven to 400, line tray with parchment paper, bake for 45 minutes or until cooked to 165 degrees