Lemon Herb Roasted Chicken Breasts
Serves 4
Ingredients:
- 2 Meyers Lemons, sliced
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 2 cloves garlic, thinly sliced
- 4 chicken breasts (boneless, skinless)
- dash salt & pepper
- 1 tablespoon extra virgin olive old
Instructions:
- Preheat oven to 425F. Layer ½ of the lemon slices on the bottom of a baking dish. Sprinkle with ½ of the herbs and ½ of the sliced garlic.
- Spray bottom of baking pan with olive oil or non-stick spray, OR line with aluminum foil.
- Layer 1/2 of the lemon slices on the bottom of a baking dish.
- Sprinkle the lemon slices with ½ of the herbs and ½ of the sliced garlic.
- Place the chicken breasts on top of the lemon slices and sprinkle them with salt & pepper.
- Place remaining lemon, herbs, and garlic on top of the chicken.
- Drizzle with olive oil.
- Cover with a lid or foil.
Bake for 45 minutes until chicken is cooked through. If you want the chicken to be a bit more “crispy” then remove the lid/foil and broil for another few minutes (watching carefully not to burn it).
Serve & enjoy!
Tip: You can add a leftover sliced chicken breast to your salad for lunch the next day!
