Side Pannel
Lemon and Garlic Roasted Chicken
Lemon and Garlic Roasted Chicken
- Recipe Submitted by Cobb on 11/29/2014
Category: Healthy Recipes, Dinner Party, Chicken, Main Dish
Ingredients List
- 4 whole chicken breasts
- 3 lemons, medium
- 3 bulbs garlic
- 3 sprigs rosemary
- 2 tbsp olive oil
- salt and pepper, to taste
Directions
Preheat the oven to 450 degrees Fahrenheit.
Cut the lemons into thick slices and cut the tops off of the garlic bulbs. Prepare the chicken by rinsing under cold water and patting dry with a paper towel. Season with salt and pepper. Set aside.
Heat the olive oil in a large cast iron skillet over medium-high heat. Add the lemon slices and garlic, cut side down. Cook until browned, about 4 minutes. Remove the lemons and garlic from the skillet and set aside on a plate.
Place the chicken into the hot cast iron skillet, skin side down. When the skin has turned a golden brown, flip the chicken over and cook an additional 3 to 4 minutes, until both sides are brown. Remove from heat. Lay the lemon slices over the chicken. Place the garlic bulbs and rosemary sprigs in between the chicken pieces.
Place the skillet into the preheated oven and bake uncovered for about 30 minutes, or until cooked through. The juices should run clear. Serve immediately.
Cut the lemons into thick slices and cut the tops off of the garlic bulbs. Prepare the chicken by rinsing under cold water and patting dry with a paper towel. Season with salt and pepper. Set aside.
Heat the olive oil in a large cast iron skillet over medium-high heat. Add the lemon slices and garlic, cut side down. Cook until browned, about 4 minutes. Remove the lemons and garlic from the skillet and set aside on a plate.
Place the chicken into the hot cast iron skillet, skin side down. When the skin has turned a golden brown, flip the chicken over and cook an additional 3 to 4 minutes, until both sides are brown. Remove from heat. Lay the lemon slices over the chicken. Place the garlic bulbs and rosemary sprigs in between the chicken pieces.
Place the skillet into the preheated oven and bake uncovered for about 30 minutes, or until cooked through. The juices should run clear. Serve immediately.
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