Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice and salt and pepper to taste. Place in a 23x33cm baking dish and bake in preheated oven for 25 minutes, or until juices run clear - about 25 minutes but baking time will depend on the thickness of your chicken breasts.
Altered ingredient amounts.
My husband and I loved this, although I completely agree with others who said that the recipe calls for too much rosemary. We used less, especially since it's strong. To keep the chicken from drying out, I used a little more lemon juice and some foil over the top halfway through baking. - 18 Jul 2008
Used different ingredients.
Fantastic recipe. I added about 5T of white wine just to give some additional flavour and it turned out great. I will definitely be making again. - 18 Jul 2008