Everyday Lemon Chicken

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artSAVOR 75


Everyday Lemon Chicken

RECIPE CONTRIBUTOR | Kitchen Ten17

This recipe will become one of your favorites because it can be prepared ahead of time and is so versatile. When a recipe suggests you use rotisserie chicken from the store – DON'T – make this instead. The lemon and artSAVOR 75 are very subtle so it can be used chilled on a salad, served warm on a bed of simple pasta, used in enchiladas or stirred through a risotto. Trust me, you will tend to nibble on it right from the oven, so it may never make it beyond your cutting board! This marinade and simple roasting keep the chicken moist and tender. I love roasted, caramelized lemons. Reserve them and use as garnish whole or chop and strew over a salad or pasta. Sooooo good!

artSAVOR 75 Ingredients

Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices

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Serves 4

INGREDIENTS

2 lbs boneless, skinless chicken breast cut into tenders
or boneless chicken thighs
1½ teaspoons kosher salt
1 ¼ teaspoons ground black pepper
½ cup olive oil, plus 2 tablespoons
1 lemon, thinly sliced into rounds, seeds discarded
¼ cup dry white wine
2 tablespoons shallot, finely chopped
1 tablespoon artSAVOR 75

KITCHEN ESSENTIALS

Sheet Pan with Wire Rack

DIRECTIONS

Marinade
Season the chicken all over with the salt and pepper
Transfer the chicken to a gallon-size resealable freezer bag
Combine 1/2 cup olive oil and the remaining ingredients in a bowl
Pour into bag with chicken.
Ensure the chicken is evenly coated with the marinade, press out the air and seal the bag tightly
Massage the chicken through the plastic bag to ensure chicken is evenly coated in marinade
Refrigerate for a minimum of 1 hour or overnight.

Cook
Preheat Oven to 350˚F
Line a sheet pan with foil and place wire rack
Spray lightly with cooking spray
Arrange chicken tenders evenly across rack
Arrange lemon slices evenly over chicken.
Roast in oven for 40 minutes.
Chicken should be done and lightly browned.
Remove from oven allow to cool on rack.
Reserve lemons for garnish.

SERVING SUGGESTIONS

Serve warm over rice, pasta or other grains with Lemon Caper Sauce or Beure Blanc
Serve chilled over a salad with artSAVOR 75 Vinaigrette

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