It is no secret that it takes months for me to publish recipes that I took pictures of months ago. I cook often, well almost every day and my blog does not publish daily. But as I go back through my pictures and notes for that meal, sometimes I have to laugh. Like this recipe. Could I have thought to sprinkle some parsley from my garden on the rice? I serve vegetables nightly, sometimes two vegetables but where are the vegetables in the pictures? My family must have been starving that night. You know how it is! We struggle to put food on the table that is not only good tasting but not boring. For me, I get bored easily. I like to switch it up all the time. This chicken happens to be in constant rotation in our house. For one reason, it is easy to make. It takes no time to marinate. You could marinate it while chopping your salad makings or getting rice into the rice cooker (sorry guilty!) but it also tastes good.
Lemon Garlic Roasted Chicken
4 Chicken Breast (but go for thighs and make it 8)
1 TB olive oil
salt and pepper
1 lemon (I used two because mine were small)
1 tsp Italian seasoning
3-4 cloves garlic minced
Dump chicken in either bowl or Ziploc bag. Salt and pepper. I usually use a bowl so I can season the meat. I find using a bag means I will have to use a plate to season the meat, so I might as well dirty a bowl for them to marinate in. Sprinkle with the Italian seasoning
Shake off any excess liquid, if any and place on a baking sheet, Roast 400 degrees until completely cooked through
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