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Lemon Herb Chicken

From the kitchen of Charlotte Daum

Meat - makes 4 servings

Prep time: 10 mins
Cook time: 40 mins
Rest time: none

8 ingredients

  • 2 teaspoons Garlic
  • 4 Chicken breasts
  • 3 tablespoons Olive oil
  • 1/3 cup Lemon juice
  • 2 tablespoons Basil (fresh, chopped)
  • 1 tablespoon Oregano (fresh, chopped)
  • 14 ounces Red potatoes (small)
  • 1 tablespoon Rosemary (fresh)

9 steps

  1. Preheat oven to 450F.
  2. When the oven reaches temperature, toss potatoes, rosemary, and 2 & 1/2 tablespoon olive oil in a roasting pan. Cover with foil, and cook for 20 minutes. Then remove foil; cook 20 minutes more, stirring once. Let glaze set before serving.
  3. Heat 1 & 1/2 tablespoon olive oil over medium heat in large skillet.
  4. While oil is heating up, season the chicken breasts with salt and pepper.
  5. Cook chicken for 8 minutes, uncovered.
  6. While chicken is cooking, mix lemon juice, basil, oregano, and garlic (chopped).
  7. After 8 minutes, turn the chicken breasts and cook for another 5 minutes.
  8. After 5 minutes, add lemon-juice mixture and stir up anything stuck to skillet. Reduce heat and cover; simmer until cooked through, about 6 minutes.
  9. Serve with potatoes and a side of steamed vegetables.


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