Lemon-Herb Chicken Breasts or Thighs

Chickens

Chickens

By Cat, Sept 2016 (Photo, right, from Wikimedia Commons)

I’m always on the lookout for quick and flavorful baked or roasted chicken recipes, and Mediterranean flavors are high on my favorites list. I found this one in our local newspaper. This is a fairly quick and easy recipe, perfect for a cool fall evening when using your oven helps to heat the house.

See also: 1. Poultry and Fowl Menu2. Mediterranean Menu

Lemon-Herb Chicken Breasts or Thighs

I’ve adapted this recipe from one in the Daily Inter Lake, originally by Marge Perry for a Special to Newsday. The original recipe uses just breasts, but I like to mix white and dark meat, using breasts and legs. The rich dark meat is really the best with the Mediterranean flavors.

Serves 4 – 6 (depending on how many pieces you use)

Ingredients & Equipment

  • 4 – 6 chicken pieces, any combination (half-breasts, thighs, drumsticks), brine at least the breasts
  • 3 cloves garlic
  • ¼ cup fresh basil leaves
  • ¼ cup fresh parsley leaves
  • 2 Tbsp fresh mint leaves
  • ½ tsp unrefined sea salt (less if you brine the chicken)
  • 1 Tbsp olive oil, plus more for greasing the baking sheet/pan
  • 1 lemon (for 2 Tbsp freshly squeezed lemon juice and 1 tsp grated zest)
  • Equipment
  • baking sheet or jelly roll pan
  • food processor or blender
  • large bowl

Method

  1. Brine chicken pieces, or just the breasts for 1 hour, then rinse and pat dry with paper towel.
  2. Preheat oven to 375°F. Oil/grease the baking sheet/pan with olive oil or lard.
  3. Prep: grate zest of lemon, then squeeze the juice; you can combine them in a small bowl.
  4. If using a food processor, mince the garlic in the processor, then add herbs and mince finely. If using a blender, mince the garlic by had, then combine in blender with herbs.
  5. Add salt (go light if you brined the chicken), olive oil, lemon juice and zest, and mix well. Transfer to large bowl.
  6. Add chicken pieces and toss to coat pieces with the herb mix.
  7. Place chicken on baking sheet and bake in preheated oven until done, about 35 minutes (thermometer placed in thickest part of breast should read 160°F, and in thigh should read 175 – 180°F).

Serving suggestions:

References

  1. Recipe by Marge Perry for Newsday

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