Ingredients:
- 4 boneless, skinless chicken breasts
- 2 lemons (juice and zest)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- Salt and pepper to taste
- 1 cup chicken broth
- 1 tablespoon honey (optional for a touch of sweetness)
Instructions:
- Marinate the Chicken:
- In a bowl, combine the lemon juice, lemon zest, minced garlic, olive oil, thyme, rosemary, salt, and pepper.
- Add the chicken breasts to the bowl, ensuring they are well coated with the marinade.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- Cook the Chicken:
- Preheat your oven to 375°F (190°C).
- Heat a large oven-safe skillet over medium-high heat. Add a little olive oil to the pan.
- Remove the chicken breasts from the marinade (reserve the marinade) and place them in the hot skillet. Sear each side for about 2-3 minutes until golden brown.
- Bake the Chicken:
- Pour the reserved marinade over the chicken breasts in the skillet.
- Add the chicken broth to the skillet.
- If you like a slightly sweet flavor, drizzle the honey over the chicken.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Serve:
- Remove the chicken from the oven and let it rest for a few minutes before serving.
- Spoon the pan juices over the chicken for extra flavor.
- Serve with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes:
- This recipe is perfect for those who need to avoid ginger but still want a flavorful and healthy meal.
- Feel free to adjust the herbs to your preference or use other fresh herbs you enjoy.
- Make sure to check with your healthcare provider if you have specific dietary restrictions or health concerns.
Enjoy your delicious Lemon Herb Chicken!
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