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Lemon Rosemary Chicken

  • Cook Time: 12 - 20 minutes
  • Servings: 4
  • Course: Main Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 1 tablespoon lemon peel
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon crushed dried rosemary
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon coarse ground black pepper
  • 4 boneless, skinless chicken breast halves (4 to 6 oz. each)
  • 1 pkg. (8 oz.) fresh sugar snap peas
  • 1 medium yellow squash, sliced
  • 1/2 cup roasted red pepper, thinly sliced


Step 1

PREHEAT grill to medium-high OR oven to 450°F.

Step 2

MIX lemon peel, olive oil, rosemary, seasoned salt and pepper in small bowl until well blended; set aside.

Step 3

CENTER one chicken breast half on a sheet of Reynolds Wrap® Pan Lining Paper. Spread about 2 teaspoons seasoning mixture over each chicken breast. Arrange peas, squash and red pepper around chicken. Repeat for all chicken breasts.

Step 4

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Step 5

GRILL 12 to 14 minutes in covered grill

Step 6

OR BAKE 18 to 20 minutes on cookie sheet in oven.

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