Lemon love continues!
You know what I really love. Is that so many of you have already made my lemon pasta and loved it! It makes me smile, truly.
I’ve got lots more lemon goodness coming your way, including this lemon chicken and then a little bit of sweetness coming this Friday. It’s a good week over here.
This is our favorite chicken recipe. I like to make a big batch on Sunday so that we have good protein for the week. We’ll usually cut it up and throw it on salads, pasta,beans salads, sweet potatoes, and even in chili’s. There isn’t much that we won’t add chicken to, especially my husband [mr. protein obsessed].
I usually start marinating the chicken in the morning or early afternoon, that way it’s ready for cookin’ in the evening.
I typically bake chicken since it’s easy and because grilling isn’t an option. A little difficult when you don’t have one. Just a little.
One little tip – if the chicken is thick, I usually cut in half, horizontal. That way it cooks more evenly. It makes cooking chicken much easier.
Baked Lemon Chicken Recipe
[Adapted from The Barefoot Contessa Cookbook]
- 3/4 cup fresh lemon juice [about 6 lemons]
- 3/4 cup extra virgin olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme [or 1 tablespoon fresh]
- 2 pound boneless skinless chicken breasts
Prepare marinade – whisk together lemon juice, olive oil, salt, pepper and thyme.
In a large ziplock or bowl, add chicken breasts and pour marinade over. Seal and marinate in the refrigerator for 4-8 hours.
Before you’re ready to bake, remove chicken 1 hour before and let sit at room temperature. This will help to bake evenly.
Preheat 350 degrees. Spray baking sheet with non-stick.
Bake chicken for 25-30 minutes until cooked through.
Serve warm and enjoy!
July 24 2012