Baked Lemon-Rosemary Chicken

This one didn't turn out 100%, I did not use enough seasonings (still getting the hang of it) and I used a bit too much rosemary. So, I will give you the ingredients and the cook-time, as well as some pictures because it did LOOK yummy, and then once day I will tweak it and re-post.

I have a plan for next time to use chicken breasts with the skin on, and stuff the ingredients under the skin with some grassfed butter. This I think will give it that je ne sais quoi that I am looking for!

What you will need:

1 chicken breast per person
Fresh rosemary
2 lemons
One medium sweet onion
Olive oil
Salt
Pepper
Ginger (fresh would be best, I used powdered and not enough of it)
Garlic

Preheat oven to 350 degrees.

Rinse chicken breasts and pat dry. Place bottom-up in a glass casserole dish. Drizzle with olive oil, a coat liberally with salt, pepper, garlic, and ginger. Squeeze juice of 1/2 lemon onto them and flip over. Repeat with top side. I layered on this slices of lemon, but am wondering if just mixing some zest in with the juice and olive oil wouldn't have been better? Things to work on for the next time =)

Sprinkle with a couple sprigs of fresh rosemary. Don't over-do it!

Lastly, layer the onions over the top, drizzle with olive oil, juice of 1/2 lemon, salt and pepper.

Bake at 350 for 30-45 minutes, or until cooked through. I covered mine with tin foil for the first 30 minutes, then removed it for the last 10. I think next time I will split the time more evenly so it has more time to brown (and I will baste the skin with butter to give it a nice crackle).

Serve it alongside the dish of your choice! I think it would go swimmingly with some smashed cauliflower or some roasted asparagus with sea salt and pepper. Something simple! I served it with my caramelized sprouts:

All in all I was pleased with the dish. The chicken was perfectly cooked, it just needed a little more flavour. The flavours were good, but not prominent enough. Ah well, next time will be better!