Easy-Peasy Lemon Chicken

Many of you know how much I love chicken. I'm constantly amazed at how many different ways there are to cook this versatile meat.

Tonight I wanted to use up some frozen chicken thighs so I grabbed a recipe I saved to Evernote months ago, tweaked it a bit and made this yummy dish. 

Here's what you need:

6 chicken boneless thighs or 4 boneless breasts
1 lemon sliced into rounds
3 sprigs of fresh rosemary
1 tsp of fresh marjoram, chopped
2 garlic cloves, thinly sliced
2 TBSP Extra Virgin Olive Oil
1/2 tsp Fleur de Sel or Kosher Salt
1/4 tsp pepper (or more to taste)

Slice lemons, chop garlic
What to do:

Lightly oil the bottom of a small casserole dish. Place lemon slices on bottom of dish, then 2 sprigs of Rosemary. Add 1 of the sliced garlic cloves. 

Rinse the chicken then place on top of the lemon and Rosemary. If using boneless thighs fold them over so they are not thin. 

Place 1 sprig of Rosemary on top of the chicken, add the majoram and the rest of the garlic then sprinkle the salt and pepper over top. Drizzle the olive oil over all the chicken pieces. 

Cover and bake in pre-heated 350' oven for approximately 30-40 minutes, depending on whether you used thighs or breasts. 
Lay lemon slices, rosemary and 1//2 the garlic in the casserole dish

Chicken thighs, folded, go on top

Add more Rosemary and the rest of the garlic

Time for olive oil, marjoram, pepper and salt. I used Fleur de Sel but you can use Kosher Salt if you wish

Ready for the oven

Serve with a salad and Carrots for a yummy easy-to-make supper!


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