Roasted Chicken Breasts with Lemon
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Servings: 6
RECIPE INGREDIENTS
- 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
RECIPE DIRECTIONS
- 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