Roasted Lemon Chicken
The Nitty Gritty:
A healthy, tasty supper that's in the oven after only a few minutes of prep work.- Level: 1
- Prep Time: 5 minutes, then 45 in the oven
- Yields: 2 servings
- Tags: chicken
This uber-simple dish pairs nicely with white or brown rice and green vegetables.
Ingredients:
- 2 skinless, boneless chicken breasts
- 2 lemons
- 3 cloves garlic, minced
- 1 cup tomatoes, diced
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. fresh Italian parsley, coarsely chopped
- salt and pepper
Instructions:
- Preheat oven to 400 degrees.
- Slice one of the lemons fairly thickly. Grease the bottom of a roasting pan or glass baking dish, then cover bottom with a single layer of lemon slices.
- Juice the other lemon. In a small bowl, combine the juice, tomatoes, garlic, parsley, and olive oil
- Season chicken breasts with salt and pepper. Lay flat on the lemon slices, then pour tomato mixture over top.
- Roast for 45 minutes.
(If the juices in the pan blacken at the high temperature, fear not -- just soak the pan in hot, soapy water awhile. It will come clean without a problem.)
Comments
By Alison L. McConnell
Alison L. McConnell is a Washington, D.C.-based journalist and writer. A native of New Jersey and upstate New York, she attended Bowdoin College in Maine and the London School of Economics before settling in Washington, where she works as a financial reporter, food freelancer, and studies at L’Academie de Cuisine. Some of her favorite things to make are risottos, roast chickens, and cakes. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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