This chicken was made on one of those crazy days when you yourself feel like a chicken with their head cut off. I was swamped, didn’t work out, and definitely did not have time to go to the store and I still wanted something healthy and satisfying. Luckily I pulled this whole breast out of the freezer in the morning and it was large enough to feed our entire family of 4Â along with side dishes.Â Lemon Infused Extra Virgin Olive Oil is being used and can be purchased on-line at Spicewood Food Company.
1 whole breast, bones, ribs and skin about 1 pound
2 tablespoons of lemon infused olive oil or use regular extra virgin olive oil
1/3 cup of finely sliced red onions
Any and all leftover fresh herbs fromÂ your fridge or select some from your garden, stems removed and finelyÂ minced (IÂ had 6 sprigs each of Italian parsley, regular parsley and rosemary.)
Sprinkle of kosher salt and flesh cracked pepper
1/2 of a lemon
1 cup of water
Thinly sliced lemon circles and sprigs of rosemary or any herb
In a medium skillet heat lemon infused oil over medium high heat. Add chicken breast. Skin side down. This will protect the chicken from burning and allow all juices from the bones to soak into the breast meat. Sear breast and let cook for a couple of minutes. Add onions and cooked and cook until translucent. Add all herbs and season chicken with kosher salt and pepper. Squeeze lemon over chicken making sure seeds do not fall in. If they do, remove with a fork, so no juices will be removed. Remove chicken and put into medium sized baking dish. Skin side down. Add water to skillet to deglaze all the wonderful juices and oil. Pour over chicken. Cover with foil and bake in a preheated over at 375 degreesÂ for 45 minutes. Let rest for 5 minutes and slice breast and serve with your favorite side.
Suggested Side Dish
Try Garlic and Herb Rice, Lemon Risotto, Lentils with Garlic and Fresh Rosemary or Whole Wheat Organic Couscous.
TryÂ Hahn Estates Chardonnay (Monterey),Â Â Villa Maria Chardonnay Private Bin (Marlborough, New Zealand), Chateau Ste. MichelleÂ® Indian Wells Chardonnay (Columbia Valley, Washington), Skinny Dip New Belgium Brewing (Ft. Collins, CO), Saint Arnold Fancy Lawnmower (Houston, TX) or Flensburger Weizen Wheat Beer (Germany) with lemon wedges.
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