Roasted Lemon Herb Chicken Breasts
- 3 lemons, divided
- 1 tbsp (15 mL) olive oil
- 2 tsp (10 mL) honey
- 1/4 cup (50 mL) loosely packed fresh parsley leaves
- 6 bone-in, skin-on chicken breasts (10-12 oz/300-350 g each)
- 11/2 tbsp (22 mL) Citrus & Basil Rub (see Cook's Tip)
- 1 large red onion
Preheat oven to 400°F (200°C). Using Simple Slicer on #3 setting, slice 2 of the lemons. Combine oil and honey in a small bowl; mix well. In another small bowl, snip parsley with Professional Shears; set aside.
Loosen skin from chicken by inserting fingertips under skin and gently pushing between skin and meat. Using Chef’s Silicone Basting Brush, brush with the oil mixture and then sprinkle rub under the skin. Place one lemon slice under skin of each breast. Place chicken in Shallow Baker; arrange remaining lemon slices around chicken.
Wedge onion; arrange onions around chicken. Using Citrus Press, juice remaining lemon over chicken.
Bake 45-50 minutes or until internal temperature of chicken reaches 165°F (74°C) in thickest part of breast, brushing chicken with pan juices after 30 minutes.
Remove baker from oven to cooling rack. Sprinkle parsley over chicken just before serving.
- 6 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 450, Total Fat 23 g, Saturated Fat 6 g, Cholesterol 145 mg, Sodium 380 mg, Carbohydrate 12 g, Fiber 3 g, Protein 48 g
You may substitute Lemon Rosemary Rub for the Citrus & Basil Rub.