Ingredients

• 2 split skin-on chicken breasts with ribs (about 2 lbs)
• 6 garlic cloves, peeled and smashed
• 3 lemons, quartered
• 2 tbsp olive oil
• 1 tbsp fresh-squeezed lemon juice
• 1 tsp dried oregano
• Sea salt and fresh-ground black pepper

Instructions

1. Preheat oven to 450 degrees. Cut each chicken breast in half to form four servings. (Add additional chicken breasts as needed to serve more individuals.)
2. Squeeze the juice from 3-4 of the lemon quarters to obtain one tablespoon of lemon juice. Place lemon juice into a small bowl along with the olive oil and oregano. Combine well.
3. On a 12x17-inch rimmed baking sheet, place the chicken breasts skin side up and drizzle with the olive oil mixture. Then add the garlic cloves and lemons; toss all ingredients together until well coated with the olive oil mixture. Season with salt and pepper.
4. Roast chicken, skin side up, until golden and cooked through, about 25-30 minutes.
5. Serve with a side of wild rice and your favorite green veggie! (Recipe inspired by Everyday Food.)

Notes

Ingredients

• 1 pound organic boneless, skinless chicken breasts, fat trimmed
• 2 tbsp olive oil
• 1/4 tsp each of dried thyme, dried rosemary and garlic powder
• 1/2 tsp Celtic sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Cut each chicken breast in half lengthwise, to form two thinly-sliced breasts. or cut breasts into strips (chicken tenders).
2. In a medium bowl, whisk together olive oil and seasonings. Add chicken and use a fork to turn chicken over a few times to thoroughly coat with marinade.
3. Tightly cover bowl. Place in frig and allow to marinate at least one hour or overnight.
4. When ready to cook, preheat grill to medium high heat and grill 2-3 minutes per side, until cooked through.

Notes