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.

Roast Chicken

The fresh herbs and lemon give the chicken a wonderful flavor and keep it moist. Baking it breast side down allows the juices to moisten the breast meat. I do the same for turkey.

Ingredients

1 chicken. If you can afford it, Rocky or Mary’s air dried are the best

Salt and pepper

3 Tb olive oil (EVOO is best)

Garlic infused olive oil

fresh herbs: 3 sprigs rosemary, 5 sprigs thyme or 1 teaspoon dried thyme

5 medium or 4 large garlic cloves thinly sliced

1 lemon split in half

Directions:

Remove giblets from cavity flaps. Rinse and dry chicken (inside and out) with paper towels.

Place chicken on a large plate. Salt inside and out.Return to the refrigerator for an hour.

Preheat oven to 430′ Oil roasting pan and place chicken in, breast side up.

Stuff breast cavity with ground pepper and lemon halves

Mix garlic, rosemary and thyme in 3 Tb olive oil. Tuck it under the breast skin and under thigh skin. Smear garlic oil on top with your fingers, sprinkle with salt and pepper.

breast side down

Close flaps of skin over cavities, and flip chicken breast down. Oil and season the back as you did the breast.

Roast at 430′ degrees for an hour and 20 minutes, (more or less depending on the size of the chicken.)

You can bake a whole eggplant, potatoes, yams and/or a butternut squash alongside the chicken. Place them on foil to avoid getting their juices onto the roasting pan (especially the yams!)

Our favorite is roasted chicken with yams:

chicken wing and yam