Lemon and Fresh Herb Roasted Chicken

    I’m always thinking of easy meals to make that are dairy and nut free free. I know we have all gotten frustrated and it gets hard to find or offer variety when there are allergies in the house. For family meals I like to make things everyone can eat so no one feels “different or slighted.” We had easy lemon and fresh herb roasted chicken for dinner with a garlic and oil pasta. It was a hit!! It was a perfect accompaniment to the pasta, but mashed potatoes would be terrific as well.

    This recipe is super simple and takes very little effort. I used bone in chicken breasts because the bone adds so much flavor and tends to keep the breasts juicier. In a large baking dish, I layed out the chicken, sprinkled it with salt and pepper, fresh thyme, chopped fresh rosemary, garlic powder, and lemon slices. Drizzled everything with oil, put it in the oven...done! You now have 40-45 minutes to get other things done.

    I'm thinking of trying this recipe for a whole roasted chicken. Placing lemon slices under the skin and in the cavity. I'll let you know how it turns out!

This recipe serves 4 large portions.

Ingredients:

• 4 large bone-in chicken breasts, skin on
• salt and pepper
• 4 lemon slices
• 3 tsp fresh thyme
• 3 tsp fresh rosemary, chopped
• 3 tsp garlic powder
• olive oil

Directions:

1. Preheat oven to 400 degrees.
2. Arrange chicken in a large baking dish, season with salt and pepper, garlic powder, fresh thyme and rosemary. Place a slice of lemon on each chicken breasts. Drizzle chicken breasts with olive oil.
3. Place in the oven for 35-40 minutes. Skin will begin to brown and crisp. Check internal temperature of the chicken. It needs to be 165 F. The pan juices from the roasting serve as a perfect "gravy" over the chicken, and great for basting the chicken to keep it moist.
4. Once the chicken is ready, dinner is set! Serve with an aglio e olio pasta or mashed potatoes. Enjoy!