Chicken has made many appearances in our home in a variety of different dishes. For Sunday dinner we decided to do something that is simple and succulent with the fragrant aroma of lemon wafting through the air. I love lemon by the way. More than most people. Lately it’s been my go to item. Lemon in baked goods, many a meal and even my various beverages. Lemon roasted chicken is a dish that is simple to make, fills the house with its beautifully melding flavors while it cooks, and is a family pleaser. If it can make my family clean their plates it can make anyone’s. Pair it with whipped sweet potatoes and a side salad and you’re in food heaven.
When you make it you will want to use bone-in chicken breasts. With the bone-in you receive a better flavor and moistness, can get a crispy skin for those that eat the skin, and you can save some money as bone-in is usually less money out of your pocket than deboned version. Also, often they are huge making it easy to have leftovers & if you make extra (more than what you need to feed the family) the next day you can make roasted chicken salad sandwiches or add the chicken to a hearty salad with feta, tomatoes and olives by pulling the chicken off the bone. That’s good eatin’!
What You Need:
4 Bone-in Chicken Breasts
Exact measurements vary depending on size of chicken.
How to Put It Together:
Place your oven rack to the middle of the oven. Preheat oven to 450 degrees.
Pat chicken dry. Place in a large baking dish, 9x13 should work.
Then rub olive oil on your chicken. Salt & Pepper generously. You want to help bring out and enhance the flavors of your chicken. Cut up one lemon into fours.
Cook for 30–45 minutes, checking to see if they are done around the 30–35 minute mark. Remember to account for the size of the breast, the bigger it is the longer it takes to cook & the smaller the less time you need.
I don’t flip my breasts & place them breast side up. Why? Because I’m lazy. Really it’s the only reason.
However, some do the flip method.If you decide to flip start them breast side down, then at that the 15 minute mark flip them breast side up.
To check to see if they are done you want to place a thermometer into the thickest part of the meat, avoid the bone. You want the chicken breast meat to be 165 degrees internal temperature and for the chicken’s juices to run clear.
When you take it out, cover it with an aluminum tent & let sit for 10–15 minutes before cutting or serving.
Then plate the chicken, squeeze the roasted lemon over top, and pair with a great side. Perfect for Sunday or any day of the week. Once you go simple roast bone-in chicken you’ll never go back. From here you can play with seasonings as well and oh the creations you can make.