Meal planning is like trying to hit a moving target. Some weeks I plan too much food, other weeks not enough. The last week of October was one of those weeks where we had a nearly empty fridge by Saturday. Whoops!
We decided to throw together a quick Lemon Garlic Herb Chicken with some chicken we had hiding in the freezer and hubs picked up some quick microwave wild rice and steamed veggies to go with.
The Lemon Garlic Herb Chicken is inspired by two recipes from of my favorite food blogs: BudgetBytes’ Lemon Garlic Roasted Chicken and her Herb Roasted Chicken. Both those recipes use bone-in chicken so I used a cooking method that Denise from Sweet Peas and Saffron was kind enough to share: Perfect Baked Chicken Breast.
I almost always prefer to cook my own rice and veggies since I try to avoid processed foods and reduce our overall waste but let me tell you those “convenience foods” have their place! It was so nice to just throw the chicken in the oven then go enjoy some time with my kids and husband. Then when the chicken was about done, I popped some already seasoned rice and veggies in the microwave and boom! Dinner was ready!
I’m definitely going to need to find more meals like this that are super quick and easy. Hope you enjoy!
Lemon Garlic Herb Chicken
Ingredients
- 1.5-2 lbs Boneless Skinless Chicken Breasts
- 3 Tbsp Lemon Juice
- 1/3 cup Olive Oil Use broth for low fat diet
- 1 tsp Dried Rosemary Crumbled
- 1 tsp Dried Thyme
- 3 tsp Garlic Minced
Instructions
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Preheat oven to 450 degrees F.
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Combine lemon juice, olive oil, rosemary, thyme and garlic in a small bowl.
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Toss the chicken in the marinade.
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Optional: You can leave the chicken to marinate for 30 minutes but if you're short on time, you don't have to.
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Line a baking pan with parchment paper.
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Place the chicken with a little extra marinade in a baking pan leaving 1-2 inches between the chicken.
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Bake for 10 minutes then flip the chicken and spoon more marinade on top.
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Return the chicken to the oven and bake another 5-15 minutes depending on chicken size (5 oz chicken breasts = 2-5 minutes, 7 oz = 5-10 minutes, 10 oz = 10-15 minutes), until juices are clear or internal temperature is 165 degrees F.
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Remove pan from the oven and cover with a baking dish or foil then let rest 5-10 minutes before serving.