Best Lemon Roasted Chicken Breasts Recipes

GRILLED CHICKEN BREASTS WITH FIRE ROASTED TOMATO SAUCE ROASTED ZUCCHINI WITH OREGANO AND LEMON

Steps:

• Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
• Season chicken with salt and pepper and place on prepared baking sheet. Arrange tomatoes on second baking sheet. Arrange zucchini next to tomatoes, flesh side up. Season tomatoes and zucchini with salt and pepper. Season zucchini with lemon juice, lemon zest and oregano. Place everything in the oven and roast 30 minutes.
• In a blender, combine 6 roasted tomatoes, balsamic vinegar, hot sauce, and chili powder. Process until smooth. Serve 4 chicken breast halves with this meal, smothered in roasted tomato sauce. Serve half of the zucchini and reserve the extra chicken, tomatoes and zucchini for other meals.

LEMON AND THYME QUICK ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees. Combine oil, garlic, salt and pepper in a shallow baking dish.
• Add the chicken and turn in the oil until coated. Sprinkle half of the thyme. Arrange the lemon slices around the chicken.
• Bake the chicken 8 minutes then turn. Place a lemon slice on each piece of chicken and sprinkle with remaining thyme. Bake until center is no longer pink 8-10 minutes.

ROASTED ROSEMARY & LEMON CHICKEN BREASTS

Steps:

• Thaw chicken for about 3 hours in a sink--no water. Preheat your oven to 350 degrees. I begin by selecting a caserole dish. I use a dish that will give the chicken maybe have an inch space between them. Lay each chicken give the first side a generous sprinkle of salt and pepper. Flip then lightly sprinkle again. Then sprinkle each breast with a generous coat of rosemary. Perhaps a good rule of thumb is one tablespoon of rosemary per breast. I crush the rosemary in my fingers so it's a little finer. Slice the garlic cloves into little slivers and put them across the breasts. I use a lot of garlic, season to your taste. Sprinkle the other herbs--thyme, parsley, garlic powder, sometimes a little cayenne pepper--over the breasts before drizzling extra virgin olive oil over them. Add a little to the bottom of the dish for flavor, plus it helps hydrate the chicken while it bakes. Squeeze a little less than half a lemon over the chicken before covering it with tin foil. Now bake covered for about 25 minutes. Baking time may vary a little depending on the size of your chicken breasts. Then remove the cover and bake another 15 minutes so the breasts get slightly crispy on the outside. If your breasts have bones, then bake for 30 and 20 minutes respectively. Once your chicken breasts are done, remove them from the oven and let them sit 10 minutes before serving. For a simple sauce, strain the herbed olive oil into a measuring cup, then in a small pan, pour about 1/2 a cup of heavy whipping cream. Add the strained olive oil into the mixture and whisk over lowest heat. Add half a cup of grated asiago cheese, about half a lemon, and whisk until you see it thicken slightly, then spoon over the chicken and serve!

LEMON-ROASTED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. Serve over rice, couscous or quinoa, with pan juices spooned over all. Good with side of roasted vegetables - squash, carrots, pepper, broccoli, others - tossed with olive oil, salt, pepper and herbs and cooked at 400 for 30 min.