It's absolutely gorgeous outside today -- 78 degrees and sunny with a just barely there breeze. And, I won't lie, I'd rather be out there than in here typing about what you should make for dinner this week. But I want to share this with you. Because it's awesome. And will give your week such a fresh start.
A lemony fresh start.
And what could be better than that?
So, we're going to compromise. I'm going to type a little and play in the sun a lot. Sound good? :)
This is the best lemon chicken I've ever had! So seasoned with citrus and herbs and salt and pepper. Incredibly moist. And practically laughable how easy it was.
Doing that a lot more these days. Whoopsie.
Camera or not, nothing could take away from the flavor of this dish. Simple is delicious. And delicious is what earns a dish a spot in our weekly meal line-up. Twice in 5 days, folks.
Give it a whirl and you'll see why.
Heck, I even built in some outdoors time with the mandatory marinating time. You're welcome, springtime!
One year ago: Tuscan vegetable soup
Two years ago: Split pea soup
(adapted with some changes from Simply Recipes)
1-2 pounds chicken parts (I went with boneless & skinless breasts), trimmed of excess fat
1 Tablespoon lemon zest
1/4 cup lemon juice
1 cloves garlic, minced
1 Tablespoon fresh chopped thyme (or 1 teaspoon dried)
1 Tablespoon fresh chopped rosemary (or 1/2 teaspoon dried)
1/2 teaspoons salt
1/2 teaspoon black pepper
2-3 Tbsp melted butter
Lemon slices for garnish
Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. 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.
Preheat oven to 425°F. Remove chicken from marinade and place in a single layer on a large rimmed baking sheet. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken. Bake for 20 minutes until chicken is cooked through entirely. Serve the chicken with the juices on the side or a little poured over the top of the chicken. Serve alone or with steamed rice.