Recipe courtesy of Kathleen Daelemans
Quickest Roasted Chicken Dinner
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 210.4 calorie
- Total Fat
- 10.8 grams
- Saturated Fat
- 3 grams
- Carbohydrates
- 2.9 grams
- Dietary Fiber
- 0.15 grams
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
2 chicken breasts with skin and on the bone
4 paper thin lemon slices
8 cloves garlic, thinly sliced
4 sprigs thyme or any fresh herb you like
Coarse grained salt and cracked black pepper
1 cup fat-free, low sodium chicken broth
1 lemon, juiced
Directions
- Preheat oven to 450 degrees F.
- Slide 2 fingers under chicken skin and loosen enough to tuck 2 lemon slices, 4 garlic slices and 1 thyme sprig underneath the skin, directly over the breast meat of each chicken breast. Season chicken generously with salt and pepper. Place chicken in 9 by 13- inch glass baking dish. Pour 1 cup chicken broth, remaining sliced garlic and thyme sprigs in pan bottom.
- Place in oven and roast until chicken is golden brown and cooked through, about 25 minutes. Remove chicken from pan and set aside. Pour pan juices into a small sauce pot. Add lemon juice. Reduce over medium high heat until sauce has thickened to almost a glaze. Taste and adjust seasonings with salt and pepper. Pour juices over chicken and serve immediately.