STEP 1

• Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.

STEP 2

• Heat oven to 475°. Arrange chicken in a 9" x 13" baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30–40 minutes.

• Add the broth and thyme to a frying pan then bring to a boil over high heat.
• Add 2 fillets to the pan and then let cook 5-6 minutes or until flakey. You may need to flip the tilapia if they are thicker than the broth is deep.
• Once the first two fillets are finished cooking, carefully transfer them to a platter or serving dish.
• Next add the remaining two fillets to the pan and let cook for another 5-6 minutes or until flakey.
• Remove the fillets and carefully add them to the serving dish.
• At this point the broth should be somewhat cooked down but continue to let boil for another 5 minutes until it’s reduced even more.
• Add salt and lemon, to taste, then pour the sauce over the fillets. Serve immediately.