Lemon Herbed Chicken

I honestly am not sure how I haven't shared this recipe before.  My mom made Lemon Herbed Chicken for us all of the time growing up, and now it's one of my favorite things to cook.  It's so easy, but still so flavorful, and so much more exciting than another boneless skinless chicken breast.  Of course, you could still make this with boneless skinless chicken breasts, just lower the temperature and decrease the cooking time.

The key to this recipe is actually giving it time to marinade.  Mixing everything up and letting it sit the night before is really the best option, and that way when you get home from work all you have to do is turn on the oven and pop the chicken in.

Lemon Herbed Chicken (recipe originally from Chicago Tribune)

Serves 4

You'll need:

3-4 lbs chicken (I either use whole chicken pieces or skin on/bone in thighs)

2 tsps minced fresh garlic

2 tsps Dijon mustard

1/3 cup fresh lemon juice

1/4 cup olive oil

1 TB soy sauce

1 TB each, minced: fresh chives, basil, and rosemary (or 1 tsp dried)

1/2 tsp salt

Fresh ground pepper

Put chicken and other ingredients in a gallon size Ziplock bag.  Secure bag next to chicken and squeeze out air so that marinade coats chicken.  Refrigerate 2-3 hours or overnight.  

Pre-heat oven to 425.  Line a shallow baking pan with heavy duty foil.  Remove chicken from marinate and place skin up in pan.  

Roast chicken until sizzling and deeply browned, about 45 minutes.  

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