Ingredients
- 2 boneless chicken breasts; recommended to make with skin on, though I didn't
- 1 clove of garlic, minced
- Zest of 1/2 lemon
- Juice of 1/2 lemon
- Optional- reserve the used lemon to cut slices as garnish
- 1/2 tablespoon honey
- 1/2 tablespoon olive oil
- 1/2 teaspoon Herbs de Provence (I used Penzey's Parisien Bonnes Herbes)
Directions
- Preheat oven to 375°. Line a rimmed baking sheet with aluminum foil and spray with nonstick spray.
- Mix garlic, lemon juice and zest, honey, olive oil, and herbs in a small bowl. Arrange chicken on prepared baking dish, and brush with honey lemon mixture on both sides.
- Bake 25-30 minutes, flipping halfway through, until fully cooked. If using lemon slices as garnish, place on chicken during the last 10 minutes.
I recommend making this with my cheesy zucchini bake, which is what I did last night. YUM. Each dish had a lot of flavor, but they complimented each other rather than overwhelmed. Definite keeper. And like I said, I can't wait to try this chicken recipe on the grill. I'm sure it'll be amazing.
Update: Grilling is just as yummy! My husband really liked that approach. Just placing the chicken directly on the grill, though, I lost the herbs so it left a stronger lemon flavor without as much of the herb flavor. Perhaps using a grill tray or something else would help keep more of the herbs in tact! I also have no idea why one piece came out all grillified looking and the other looks the same as when I made these in the oven. *shrug*
Update: Grilling is just as yummy! My husband really liked that approach. Just placing the chicken directly on the grill, though, I lost the herbs so it left a stronger lemon flavor without as much of the herb flavor. Perhaps using a grill tray or something else would help keep more of the herbs in tact! I also have no idea why one piece came out all grillified looking and the other looks the same as when I made these in the oven. *shrug*
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