Wednesday, February 19, 2020

Perfect Lemon Chicken


A few days ago, my friend gave me some Meyer lemons from California and that beautiful fresh citrus just brightened my day! Winter is rough, and I feel we need to remember some of the awesome things about winter - like seasonal citrus. While regular lemons are available year round, Meyer lemons are much more seasonal. They are sweeter than your standard lemon and the zest is slightly floral, making it a wonderful addition to marinades. 

This lemon chicken is a great make-ahead dish as it's good served warm or cold. I shredded some up and I used it to make chicken salad and WOW - so much flavor. Enjoy!





1. Combine marinade ingredients in a small bowl.



2. Place chicken breasts in a ziplock bag and pour marinade over. Seal the bag tightly (making sure the chicken breasts are well coated with marinade) and place in the fridge for at least 2 hours (up to 8 hours is ok).

3. Once the chicken is marinated, preheat oven to 450. Line a baking sheet with foil and place a wire rack on top. Lightly coat the rack with nonstick spray and place on chicken on top in a single layer.

4. Roast the chicken for 45-55 minutes, or until a meat thermometer reads 165 degrees.

5. Once out of the oven, let the chicken rest for 10 minutes. Place chicken on a serving platter and squeeze fresh lemon juice over. Sprinkle with sea salt and serve.





Perfect Lemon Chicken 
Serves 4-6

All you need:
Marinade
1/2 cup olive oil
Zest and juice of 1 Meyer lemon
1 tablespoon garlic powder
1 tablespoon Italian seasoning
2 teaspoon chopped fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

4 bone-in, skin-on chicken breasts
Juice of 1 Meyer lemon, for finishing
Flaky sea salt, for finishing

All you do:
1. Combine marinade ingredients in a small bowl.
2. Place chicken breasts in a ziplock bag and pour marinade over. Seal the bag tightly (making sure the chicken breasts are well coated with marinade) and place in the fridge for at least 2 hours (up to 8 hours is ok).
3. Once the chicken is marinated, preheat oven to 450. Line a baking sheet with foil and place a wire rack on top. Lightly coat the rack with nonstick spray and place on chicken on top in a single layer.
4. Roast the chicken for 45-55 minutes, or until a meat thermometer reads 165 degrees.
5. Once out of the oven, let the chicken rest for 10 minutes. Place chicken on a serving platter and squeeze fresh lemon juice over. Sprinkle with sea salt and serve.

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