OVEN BAKED LEMON CHICKEN
Ingredients
- 4-5 boneless skinless chicken breasts
- 1 large potato cut into 4-6 wedges
- 4 cloves garlic, peeled and minced
- 2 Tbsp. olive oil
- 3 tablespoons freshly-squeezed lemon juice
- 1 tsp fresh or dried thyme leaves
- 1 tsp. salt
- ½ tsp. black pepper
- Brine (30-60 minutes)
- 4 cups of warm water
- ¼ cup seal salt
- 1 tbsp. whole peppercorns
- 4 cloves of garlic, smashed
Instructions
- Place chicken breast in the brine, cover, and refrigerate 30 minutes to an hour. If you’re using bone-in chicken leave it an extra 30 minutes. Remove the chicken breasts from the brine, rinse them with cold water, and then pat them dry with some paper towels.
- Preheat oven to 375
- In a medium bowl, whisk together the garlic, olive oil, lemon juice, and thyme until combined. Set aside.
- In a large baking dish, arrange chicken and potatoes and sprinkle with salt and pepper. Use a pastry brush to brush the oil and lemon mixture all over the chicken breasts until they are completely coated on both sides and pour rest into baking dish.
- Bake in oven for 10 minutes, then remove and brush the chicken thoroughly with the oil mixture in baking dish. Place back in oven and cook again for another 10 minutes or until the chicken is cooked through. (depending on size of chicken breast)
- I like to crisp the top, so I turn broiler on high for the final 2-3 minutes of cooking. Keep an eye on it, you don’t want to eat burnt chicken.
- Remove from oven, and brush again with the mixture in the try once more. Let rest for 5-10 minutes before serving.
