Lemon-Garlic Chicken
The chicken from this recipe is incredibly moist, unlike any other chicken breast recipe I have ever had. I also recommend serving with brown rice and spooning the juice over the rice. Delicious!SERVINGS: 4
INGREDIENTS
1/4 C extra virgin olive oil
3 Tb minced garlic (about 9 cloves)
1 Tb grated lemon zest (about 2 lemons)
2 Tb freshly squeezed lemon juice (about 1 to 2 of those lemons)
1 additional lemon, peel cut off and cut into 8 wedges
3 Tb minced garlic (about 9 cloves)
1 Tb grated lemon zest (about 2 lemons)
2 Tb freshly squeezed lemon juice (about 1 to 2 of those lemons)
1 additional lemon, peel cut off and cut into 8 wedges
1 1/2 tsp dried oregano
1 tsp minced fresh thyme leaves or 1/2 tsp dried
4 boneless chicken breasts, skin on, in a brand without added sodium (I like Whole Foods organic)
pepper to taste
a few dashes of salt
1 tsp minced fresh thyme leaves or 1/2 tsp dried
4 boneless chicken breasts, skin on, in a brand without added sodium (I like Whole Foods organic)
pepper to taste
a few dashes of salt
RECIPE
Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the lemon zest, lemon juice, oregano, thyme, and pour into an appropriately sized baking dish. (9x12 or 2 quart will probably both work.)
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them with pepper and a little salt. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes or more, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned and a meat thermometer reads at least 165 F. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the lemon zest, lemon juice, oregano, thyme, and pour into an appropriately sized baking dish. (9x12 or 2 quart will probably both work.)
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them with pepper and a little salt. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes or more, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned and a meat thermometer reads at least 165 F. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.
Adapted from the barefootcontessa.com.
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