Simple Tuscan Lemon Chicken
A vibrant, aromatic dish that beautifully captures the essence of Italian cuisine with zesty lemon and succulent chicken.
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Main Ingredients
- 4 pieces Boneless, Skinless Chicken Breasts Each weighing about 6 ounces.
- 2 large Fresh Lemons One for juice and one for zest.
- 4 cloves Garlic Minced.
- 2 tablespoons Fresh Rosemary Finely chopped.
- 1 tablespoon Fresh Thyme Leaves stripped from stems.
- 1/4 cup Extra Virgin Olive Oil High-quality.
- 1 teaspoon Sea Salt Adjust to taste.
- 1/2 teaspoon Black Pepper Freshly cracked.
Optional Vegetables
- 1 cup Seasonal Vegetables Such as asparagus or zucchini.
Instructions
- In a medium-sized bowl, combine the juice of one lemon, minced garlic, chopped rosemary, thyme, olive oil, salt, and black pepper to create a marinade.
- Add the chicken breasts to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F (200°C).
- Prepare a baking dish by lightly greasing it with olive oil.
- Place the marinated chicken breasts in the prepared baking dish, spaced apart.
- Slice the second lemon into thin rounds and layer on top of the chicken.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- During the last 10 minutes, add seasonal vegetables around the chicken, drizzled with olive oil and sprinkled with salt and pepper.
- Let the chicken rest for about 5 minutes before serving.
- Plate the chicken alongside the roasted vegetables and drizzle with any remaining juices.
Notes
Consider adding smoked paprika or honey for variations. Serve with a light salad or crusty bread.