Tuscan Roasted Chicken

Maito's Note:

This chicken is very juicy and garlic-y, while the lemon is subtle. An adaptation of a Healthy Appetite with Ellie Krieger recipe. Does not include time if you want to let it marinate.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 2

• ½ tablespoon olive oil
• 2 garlic cloves , finely minced
• ½ lemon, zest of
• ½ tablespoon lemon juice
• 2 boneless skinless chicken breasts
• fresh ground black pepper
• salt
• 2 tablespoons fresh oregano (rosemary, thyme or sage would probably work as well)

Directions:

1. Combine oil, garlic, lemon zest and juice. Coat chicken with this, plus grind a few turns of pepper over it. At this point you can let it marinate up to a day or cook it right away (I like to let it marinate). When ready for baking, sprinkle a little salt over the chicken.
2. Preheat oven to 375 degrees F.
3. Roast chicken for 20 minutes, then add the fresh herbs. Cook for about 25 more minutes, or until chicken is cooked through. If you use bone-in chicken breasts, you will need to increase the cooking time.

Reviews

[Gerry]

I loved it!! Wonderful, has already seen to repeats! I am very fond of Tuscun dishes and this one is really good.A delightful and delicious meal to serve family and friends. Used sage along with a little rosemary and thyme. Awesome flavour. The recipe has been added to my Family Favourites.

[Ransomed by Fire]

Wow. This was the best, juiciest baked chicken I have ever had. It tasted almost like rotisserie chicken. I omitted the lemon zest (since I didn't have any); and, instead of adding fresh herbs in the middle of cooking, I just sprinkled on some Mrs. Dash along with the salt and pepper. I will definitely be keeping this one and showing it off to my friends and family. Thanks!

[justcallmetoni]

Lovely light marinade with a touch of zest from the garlic. I prepared this with bone in breasts and roasted for 45 minutes (20 at 400 degrees; the remaining at 375) and found the poultry was cooked perfectly. Since my marinating time was rather brief, I used a full tablespoon of lemon and added Greek oregano during the final cooking time. For bone in I would suggest including the herbs for the entire cooking time for the flavors to permeate more. Thanks!