So I guess that's more about the start of loving yellow and the name Lemon. But then there's the adage, when life gives you lemons, make lemonade. Life, like lemons, can be sweet or bitter or sour or burn your eyes so let's take the time to turn these sometimes bitter moments and make them into something sweet. Did that come full circle? Maybe? Okay, we can talk about cooking now.
Shutterbean posted this lemon chicken recipe a few weeks ago but I really didn't read through it until recently. It's super simple to make and requires very little prep time. My chicken turned out to be somewhat frozen at the grocery store so my cook time took longer but it still turned out great! Similar to the stir fry efforts, this can be done quickly to allow you to multitask or relax. The rice cooker is set while the oven is preheating and the onions and lemons are being chopped.
|My Pyrex may have been too small for this|
|It may look messy but it's delicious|
- 1.5 lbs. boneless, skinless chicken breasts (Shutterbean used thighs, either will work)
- 1/3 cup extra virgin olive oil plus drizzle for pan
- 1-1.5 large lemons (juices and slices)
- 1 medium onion (chopped)
- 3 cloves of garlic
- 1 tsp dried thyme
- 1 tsp dried oregano
- salt and pepper to taste
- Preheat the oven to 375. Drizzle olive oil (not 1/3 cup, just drizzle) in a pyrex pan. Place chicken in pan and set aside.
- In a bowl or measuring cup, mix the 1/3 cup of olive oil, lemon juices, chopped onion, garlic and spices until combined. Pour mixture over the chicken, coating each piece.
- Place lemon slices among the chicken to strengthen the flavor. Add salt and pepper as desired.
- Bake the chicken for 30-40 minutes or until cooked through. Once the chicken is cooked, remove pan from the oven and leave covered for an extra 5 minutes.
- Serve chicken over rice with extra pan juices or with vegetables.