Roasted Chicken Breasts with Lemon

Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Servings: 6
  • 6 large bone-in chicken breasts, with skin
  • 12 thin lemon slices
  • 12 fresh sage leaves
  • 6 fresh thyme sprigs
  • 6 fresh rosemary sprigs
  • Salt
  • Freshly ground pepper
  • Filippo Berio Extra Virgin Olive Oil
  • Juice from 1 large lemon
  • 1 small head garlic, peeled and sliced
  • 1 1/2 cups chicken stock, divided
      • Preheat oven to 450°F. Loosen skin from chicken with your fingers; slide 2 lemon slices, 2 sage leaves, 1 thyme sprig and 1 rosemary sprig under skin of each breast. Smooth skin to close, ensuring the skin covers meat; season with salt and pepper.
      • Place chicken in large baking dish; brush top of each breast with olive oil. Pour lemon juice over top; add garlic and 1 cup chicken stock to pan. Roast, basting twice with pan juices, for 20 minutes or until instant-read thermometer inserted in thickest part reads 160°.
      • Transfer chicken to serving platter. Place pan on stovetop; mash garlic with spoon. Stir in remaining stock; bring to boil and cook until reduced to glaze-like consistency.

       

      Recipe provided by Joseph Ciminera

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    Categories

    Dinner

    Ingredient: Chicken

    Cooking Method: Roast

    World Cuisine: French

    Product: Extra Virgin

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