Roasted Lemon Herb Chicken
For a simple Italian dish, a whole chicken is rubbed with herbs both inside and out and baked with a drizzle of lemon and olive oil.
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Roasted Lemon Herb Chicken
For a simple Italian dish, a whole chicken is rubbed with herbs both inside and out and baked with a drizzle of lemon and olive oil.
0 notes
Lemon Herb Chicken with Couscous and Cucumber Salad
Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.
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Recipe for Lemon Herb Chicken with Couscous and Cucumber Salad
Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe. 1 pinch sea salt and freshly ground black pepper to taste, 2 large vine-ripened tomatoes, 2 lemons juiced, 2 cups chicken broth, 1/3 cup chopped pitted Kalamata olives, 1/2 cup crumbled feta cheese, 1 tablespoon extra-virgin olive oil, 1/4 cup chopped Italian parsley, 1 box couscous, 1 English cucumber chopped, 1 tablespoon chopped fresh rosemary leaves, 4 thinly sliced skinless boneless chicken breasts, 1/4 red onion finely chopped, 1/2 cup extra-virgin olive oil, 1 teaspoon sea salt divided, 1 teaspoon white sugar, 1 teaspoon dried oregano
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Easy Lemon and Herb Blackened Chicken
Fast and simple to make, this flavorful blackened lemon herb chicken is ideal for a weeknight meal.
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Recipe for Roasted Lemon Herb Chicken
A whole chicken is rubbed inside and out with herbs, then baked with a drizzle of lemon and olive oil for a light Italian dish. 1/2 teaspoon ground black pepper, 1 whole chicken, 1/2 teaspoon mustard powder, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon seasoning salt, 2 lemons, 2 tablespoons olive oil
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Chicken Breast - Lemon Herb Chicken with Couscous and Cucumber Salad
This weeknight dinner recipe features couscous, a fresh cucumber feta salad, and chicken breasts seasoned with lemon and herbs.
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Lemon and Garlic Chicken Breasts
Light and fragrant, these Lemon and Garlic Chicken Breasts make a simple yet flavourful lunch. Once cooled, they can make a tasty salad or sarnie, too!
Ingredients (serves 2):
1/2 lemon
1 garlic clove, minced
1 heaped teaspoon Herbes de Provence
1/4 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
2 1/2 tablespoons olive oil
2 beautiful chicken breasts
In a roasting tin, grate the zest of the lemon halve. Add minced garlic and Herbes de Provence.
Add fleur de sel and black pepper, and give a good stir until well-combined.
Stir in olive oil until well-blended.
With a sharp knife, score the top of the chicken breasts in a criss-cross pattern.
Add chicken breasts to the roasting tin, and rub them thoroughly with the oil, herb and lemon mixture.
Turn them, scored-side down and cover with cling film. Place in the refrigerator, and allow to marinate, at least an hour.
Preheat oven to 200°C/395°F.
Remove cling film, and thoroughly squeeze the juice of the lemon halve over marinated chicken breasts. Turn them scored-side up, and place tin in the hot oven. Roast, at 200°C/395°F, for 25 to 30 minutes.
Serve Lemon and Garlic Chicken Breasts hot, with fluffy white rice or a tomato and basil salad.
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Lemon and herb roast chicken breast, oregano roasted potatoes, peas, creamy pesto sauce…..
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Gluten-free herb baked chicken with lemon vinaigrette dressing on a veggie salad. Can be made vegetarian by removing the chicken. Salad includes, kale, swish chard, corn, celery, carrots Brussel sprouts, green beans, fresh chickpeas and avocado.
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