Great news! I’ve updated this old-favorite with even more delicious Thanksgiving flavor and beautiful new photos! Get my revised recipe for Easy Grilled Herb Turkey Breasts here. Enjoy!
Lemon-Garlic Roasted Chicken (GF)
This dish tastes like you spent hours in the kitchen, but the truth is, it takes just minutes to prep and is ready to serve in 30 minutes or less!
The secret? Roasting a few simple, yet delicious ingredients at high heat produces an intensely flavorful meal that tastes like it slow-cooked all day!
Be sure to squeeze a couple of the roasted lemon wedges over the roasted chicken before serving for an extra burst of lemony-goodness!
For a delicious variation of this recipe – Lemon-Thyme Roasted Chicken – simply substitute one teaspoon of dried thyme in place of the dried oregano. Then, follow the rest of the recipe as directed below.
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
- 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.)
- 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.
- 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.
- Roast chicken, skin side up, until golden and cooked through, about 25-30 minutes.
- Serve with a side of wild rice and your favorite green veggie! (Recipe inspired by Everyday Food.)
Notes
Recipe Variation: For a delicious Lemon-Thyme Roasted Chicken option, simply substitute one teaspoon of dried thyme in place of the dried oregano. Then, follow the rest of the recipe as directed.
Easy Grilled Herb Chicken (GF)
Grilled chicken is so easy and versatile! That’s why I always grill a double-batch and save the extras for other meals I’ve planned for the week. From salads and sandwiches to pastas and rice dishes, grilled chicken makes it easy to whip-up a healthy meal.
Here are just a few ideas on how you can use grilled chicken to create quick, nutritious meals:
• Veggie Zoodle Stirfry w/Leftover Grilled Chicken
• Grilled Chicken Salad
What are you’re favorite ways to use leftover grilled chicken?
Another favorite, is Grilled Balsamic Chicken – it’s especially delicious with fettuccine alfredo and can also be used to turn your favorite summer salad into a satisfying light supper.
And whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!
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
- Cut each chicken breast in half lengthwise, to form two thinly-sliced breasts. or cut breasts into strips (chicken tenders).
- 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.
- Tightly cover bowl. Place in frig and allow to marinate at least one hour or overnight.
- When ready to cook, preheat grill to medium high heat and grill 2-3 minutes per side, until cooked through.
Notes
Whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!