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 the HG’s editor and publisher. She also runs The Humble Gourmand’s catering and prepared food business, which serves as a conduit between Chesapeake Bay watershed farmers and butchers, artisan/small-batch producers up and down the East Coast, and hungry clients in the Washington area.
A native of New Jersey and upstate New York, Alison attended Bowdoin College in Maine and the London School of Economics before settling in Washington in 2004. She studied the culinary arts at L’Academie de Cuisine in Gaithersburg, MD. 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.
The Humble Gourmand encourages users to comment on any and all of its features, but reserves the right to remove any material deemed inappropriate.
Alex
April 7 8:38 a.m. 1Tried this last night -- it was scrumptious. Madly simple as well.
Recommend trying it with cheesy mashed potatoes.
Alison
April 7 8:39 a.m. 2mmm, cheesy mashed potatoes..........