I would normally write a food related post this time of the week, but I had a request for this recipe. To be honest it really is one of my favorites so I was excited to get it out there. It also happens to be the first recipe that I ever wrote down. I was in college living in my first apartment and doing a lot of experimenting in the kitchen. I came up with this recipe and ended up making it at least once a week because it was so easy and delicious. One of my closest friends was making dinner for her new boyfriend and asked me for a suggestion of something easy, yet impressive that she could make for him. I thought of this recipe and wrote it down for her. Fast forward a few years, and she is now married to the boyfriend and has two adorable children 🙂 The recipe has gone through some modifications over the last decade, but it is pretty much still the same. This is a time where I really do recommend using fresh herbs as opposed to dried – they really make a huge difference!
There is always a great debate in my house – boneless chicken breast or bone-in dark meat chicken. I personally like the breast meat. It is quick cooking, easy to chop up and throw into a stir fry and readily takes on the taste of whatever marinade or sauce you put on it. I also do not love the taste of plain chicken and the breast has a mild flavor. My husband only eats dark meat chicken on the bone. For someone who does not know how to cook he is remarkably picky. He likes the tenderness of the bone in chicken (I admit chicken breast can easily dry out), and the fact that it really tastes like chicken.
The great thing about this recipe is that it can be made with either type of chicken or with a combination of both. I mostly make a combination if I am serving it to guests as I find that people really are passionate about what cut of chicken they prefer. Another really nice thing is that this is not very labor intensive. After creating the marinade there is not much to do – it just has to sit for a while and then put it in the oven. The best part is that it looks pretty when you serve it and people think it took lot of effort. It is also a great for Passover and leftovers are delicious!
Prep Time: 15 Minutes
Cook Time: 20 – 45 Minutes
Yield: 6 – 8 servings
6 – 8 pieces of chicken breast or chicken thighs (can be a combination of both)
2 tablespoons Italian flat leaf parsley, finely chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, finely chopped
4 garlic cloves, chopped
3 tablespoons olive oil
Kosher salt and freshly cracked pepper
Preheat oven to 350 degrees.
Mix together the herbs, olive oil, juice of one lemon, garlic, salt and pepper in a bowl. Pour the mixture over the chicken and marinate anywhere from 15 minutes to 1 hour. It is easiest to marinate in the dish you will be baking the chicken in (unless you are using a foil plan, then marinate in a zip loc bag and transfer to the foil pan when ready to cook).
Before baking place a lemon slice on top of each piece of chicken. Cooking time will depend on what cut of chicken you are using. If you are just cooking chicken breast it will be about 20 to 25 minutes depending on size of the breast. If you are using chicken thighs on the bone then it will be about 35 to 45 minutes. If you are doing a combination of chicken on the bone and plain breast make one tray of each so that you can take the breast out and can continue cooking the thighs. Cook the chicken until the juices run clear when pierced with a knife and the internal temperature reads 165 degrees F.
Before serving drizzle with pan juices and lightly press baked lemon onto chicken so that the warm lemon juices run over each piece of chicken.