I think it’s safe to assume that most people are uncomfortable with cooking chicken on the bone. But this fail safe crowd pleaser Easy Peasy Lemon Garlic Chicken recipe is a sure thing. After preparing this recipe my whole house always smells like a delicious 5-star restaurant.
This golden browned roast chicken surrounded by lemon garlic pan juices is sure to sway even the pickiest of eaters. As an added bonus, it looks so appetizing and professional once plated with the tasty juices spooned over top. Just add a sprig of your favorite herb to garnish and you’ll have a restaurant quality dish.
After preparing this recipe my whole house always smells like a delicious 5-star restaurant.
If you’ve ever been hesitant to roast chicken on a bone, this recipe is a must try. It’s easier than roasting the whole bird, and if your family is like mine, they prefer the white breast and rib meat over the darker meat anyway.
Sometimes it is difficult to tell when the chicken is cooked all the way through. If needed just give a simple slice at the thickest part of the breast, making sure to cut down to the bone, and if your still see some pink place it back in the oven for a few more minutes and then take it out and check it again. If you have a meat thermometer, just remove the chicken from the oven when thickest part hits 165°F.
Serve this Easy Peasy Lemon Garlic Chicken with a simple salad and a nice loaf of bread for an easy peasy Sunday dinner for yourself, family and friends.
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Easy Peasy Lemon Garlic Chicken
I think it's safe to assume that most people are uncomfortable with cooking chicken on the bone. But this fail safe crowd pleaser chicken recipe is a sure thing.
- 1 Lemon Cut in Half
- 2 Chicken Breasts Bone-in with Skin
- 2 tbsp Minced garlic Frozen Dorot Brand works great
- Salt and Pepper
- 1/4 cup Chicken Stock
Arrange your oven rack to the middle of the oven. Preheat oven to 425°F. If have a roasting setting on your oven, choose this function.
A cast iron skillet will work best for this, but if you don’t have one than a traditional roasting pan will work.
Cut one lemon in half and remove any of the seeds you see. Set aside.
On a plate or cutting board, liberally salt and pepper the chicken breast and place the chicken bone side down in cast iron skillet.
Lift the skin of the chicken slightly and spread garlic over the entire breast. Replace the skin to seal it in.
Arrange the lemon halves cut side down in the skillet with the chicken.
Add your stock to the bottom of the pan and place it in the oven.
Roast for 40-45 minutes, occasionally basting the chicken with the pan juices.
Carefully remove the chicken from the oven to check that the chicken is cooked through. Cut a small slice into the thickest part of the breast, make sure you cut down to the bone. If the chicken is still pink, place it back in the oven for another 5 minutes and then check again. You can also use a meat thermometer to check that the temperature is 165°F at it's thickest part.
Once cooked through, let the chicken rest for about 10 minutes before slicing.
Remove chicken from pan and place on cutting board. Cut chicken off the bone and into slices.
Arrange slices on a serving platter and spoon juices over top of the chicken. You can also squeeze remaining juices out the lemon halves once they are cool enough to handle. Add sprig of your favorite herb for garnish.
Serve with salad of choice and a refreshing white wine.