Roasted Chicken Breasts with Meyer Lemon and Italian Herbs

This is quick and easy. The chicken is fragrant and juicy. A good way to use those chicken breasts on sale. Use roasted bones and skin for Roz’s Jewish Chicken Soup  ; perfect to make broth for Minestrone Soup on a rainy day.

5 bone-in chicken breasts with skin attached

Olive oil, about 3 Tb

5  garlic cloves, chopped

2 sprigs fresh rosemary, chopped

2 Tb fresh thyme, minced

About 1 Tb each dried oregano and thyme

About 1 tsp chili flakes

Sea salt and pepper

Fresh basil leaves

2 lemons: ½  sliced and 1 ½  juiced and zest grated

 

Preheat oven to 450′

Oil a large roasting pan

Salt underside of breasts. Place breasts in pan, skin side up

Stuff garlic, rosemary, fresh thyme and a lemon slice under each breast skin

Sprinkle dried herbs, chili flakes, salt and pepper over breasts

Sprinkle olive oil over breasts

Roast in 450’ oven for 50 minutes

Squeeze lemon juice over cooked chicken. Garnish with fresh basil and Meyer lemon zest.