Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, lemon garlic roasted chicken. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Arrange lemon and garlic cut sides down in skillet around chicken. Drizzle chicken all over with melted butter (mmmmmmm) and transfer to oven. How to Serve Lemon Garlic Roasted Chicken.
Lemon garlic roasted chicken is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Lemon garlic roasted chicken is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook lemon garlic roasted chicken using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Lemon garlic roasted chicken:
- Get 1 lb chicken breasts
- Prepare 1/3 cup olive oil
- Take 1 lemon, juice only
- Prepare 1 tbsp minced garlic
- Make ready 3/4 tsp pepper
- Make ready 3/4 tsp salt
The prep is done early in the day and then refrigerated. I add a fresh green salad and have a company-worthy meal with very little fuss. Bone-in, skin-on chicken breasts are roasted over a bed of lemony Brussels sprouts and potatoes in this one-pan meal. All Reviews for Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes.
Instructions to make Lemon garlic roasted chicken:
- Place all ingredients in zip lock bag and marinate on counter top 1 hour or in fridge 4 hours.
- Preheat oven to 400°. Spray cookie sheet with nonstick cooking spray.
- Arrange chicken on cookie sheet, either as is or cut into strips and placed on skewers.
- Bake 20-30 minutes, depending on thickness of chicken, or until internal temp reads 165°F.
This lemon, garlic, rosemary chicken recipe also makes a mean chicken and rice soup if you have leftovers. The rosemary taste really good with the rice. I often serve the chicken with rice or roasted potatoes and whatever kind of veggies I have on hand. Combine the lemon juice, mustard, garlic, pepper, and salt in a small bowl. Slowly whisk in the oil until emulsified.
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