Lemon Roasted Chicken with Brown Rice
If you’re that person that goes to a restaurant and always says, “I’ll have the chicken, please”, this is the recipe you want to learn! I have a couple of friends that do this and so this recipe is dedicated to them.
This chicken is really, really easy to prepare. I marinate it quickly and roast it in a very high oven. Even the chicken breast can come out nice and moist if cooked properly. Quite simply served with some steamed brown rice, this is a quick and healthy meal.
Lemon Roasted Chicken (serves 4)
4 chicken breasts, boneless with skin-on
1 lemon, zested and juiced
1 T garlic powder
1/2 T freshly ground black pepper
2 T extra virgin olive oil
Combine the lemon zest, juice, garlic powder, black pepper, and olive oil and pour over the chicken. You only want this to marinate for about 20-30 minutes. Left longer and the acid in the lemon will start to “cook” the chicken enzymatically.
Preheat your oven to 475 degrees. Season the chicken breasts heavily with salt.
Roast the chicken for about 15 minutes until the skin is very crispy and the breast meat reaches an internal temperature of about 161 degrees.
*TIP: You could definitely cook this chicken breasts with the bone in, it will simply take a bit longer. (Besides, you could do what I did and save the bones for stock!)
Have this dish with a simple starch or a green salad and you have a great lunch or dinner option. This is also great as leftovers – you could make chicken salad, stir fry, tacos! The possibilities are endless.