This baked chicken is so delicious and easy to make. I love dishes where I can throw in the oven, set a timer, and forget about them. When I make this recipe for my family, they love it. I enjoy making it during the week, Why, because when I make a dish like this it requires my whole family to sit together, and during the week I know how hard it is to do that, but somehow when I do, we all manage to make it to the table.
Side dishes options:
• Mashed potatoes
• Vegetables – carrots and green beans are my favorite
• Steam rice
• Garden salad
This dish is also perfect for meal prep, it will give you five meals, and you’ll be set the entire week.
Baked lemon herb chicken
This recipe is so delicious, it has that lemony taste and complements so well with thyme and rosemary. I love making this on Sunday and having leftovers for the week.
Ingredients
- 1 whole chicken
- 1 tsp lemon zest
- 1 tsp thyme
- 1 thyme sprig
- 1 tsp rosemary
- 1 rosemary sprig
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 lemon sliced in wedges
Instructions
- Directions: Preheat oven to 350 degrees. In a deep baking pan place your whole chicken with chicken breast side up. Pat dry with some paper towels to include the cavity. In a bowl as adding your olive oil, rosemary, thyme, salt, pepper, and lemon zest. Inside the cavity place lemon wedges, thyme, and rosemary sprigs. Now brush or rub with your hands your olive oil mixture all over the chicken. Place chicken in oven uncovered for 1 hour 15 minutes. The size of your chicken can change your cooking time. Cook until the thermometer reads 180 degrees. When cooked, take it out and let it rest for about 20 minutes. Nutrition facts for 4oz skinless chicken breast: 131 cal, 25.6g protein, 0g carbs, 3.2 fat
