Monday evening we stopped at the Farmer's Market in a nearby shopping center where I found some fresh lemons, large as grapefruits. I bought several and decided to make lemon chicken. DH said it was the tastiest meal I'd ever made....that says a lot since I cook all the time! Here's the recipe
Lemon Chicken Recipe
Ingredients
4 boneless skinless chicken breasts
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
1 teaspoons salt
1 teaspoon black pepper
2-3 Tbsp melted butter
Lemon slices for garnish
Method
1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.
2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.
3 Bake for a total of 15 minutes per side, when you turn the breasts brush on more butter on the new side. If it seems dry you can add more marinade at this time.
I served this with fried garlic potato wedges and fresh asparagus in cheese sauce. For dessert we had fresh strawberries and honey tangerines. It was a truly delicious meal!
Lemon Chicken Recipe
Ingredients
4 boneless skinless chicken breasts
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
1 teaspoons salt
1 teaspoon black pepper
2-3 Tbsp melted butter
Lemon slices for garnish
Method
1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.
2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.
3 Bake for a total of 15 minutes per side, when you turn the breasts brush on more butter on the new side. If it seems dry you can add more marinade at this time.
I served this with fried garlic potato wedges and fresh asparagus in cheese sauce. For dessert we had fresh strawberries and honey tangerines. It was a truly delicious meal!
1 comment:
My mouth is watering just reading this post!
It sounds easy and looks delicious.
This recipe is definately a keeper for my recipe file. Actually the whole meal sounds yummy!
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