Roasted Chicken Breasts with Lemon, Garlic & Rosemary

This delicious recipe comes courtesy of The Cafe Sucre Farine

4 bone-in chicken breast halves (2 whole breasts)
1 tablespoon chopped fresh rosemary
2 cloves garlic, finely minced
2 teaspoons kosher salt
¼ teaspoon fresh ground black pepper
1 teaspoon lemon zest
2 teaspoons lemon juice
1 tablespoon olive oil

• At least 4 hours in advance, mix the rosemary, garlic, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. 
• Rinse the chicken breasts and pat them  dry. 
• Press the rosemary mixture into the flesh of the chicken on all sides. 
• Cover with plastic wrap and refrigerate for 4-8 hours
• Preheat the oven to 450˚F and put a rack in the middle position. 
• Place the chicken breasts on a shallow roasting pan skin side down. 
• Roast for 15 minutes, then turn the breasts skin side up. 
• Continue roasting until the breasts reach 160˚F* in the thickest part, another 15-30 minutes. 
• If breasts vary greatly in size you may need to remove the smaller ones 5 minutes before the larger ones. 
• Cover chicken with foil and allow to rest, loosely covered with foil, for 5 minutes before serving.