Thursday, April 23, 2015

Lemon and Garlic Chicken Bake

Lemon and Garlic Chicken Bake
In keeping with the Italian theme (I have a couple others up my sleeve still too), I thought I would share this version of my chicken baked in foil recipe.  Since my son loves everything lemon, and enjoyed the orange and fennel chicken I cooked a few days prior, I decided to try this. It seems like there are lemon chicken recipes popping up all over social media as well, so I know it is a popular combination, and I remember a delicious version my mom made as a kid, so I was hoping to recreate that flavor.  If you slice the lemon thin enough, the pieces become so tender you can eat them whole like I did, and the garlic just soaks up the lemon juice (and oils) as well.  I served this dish over mung beans (a Dr. Oz favorite), cooked with bell peppers, capers and sun dried tomatoes.  It was like a flavor explosion in my mouth, and one of my favorite dinners I have had in awhile.  So grab some lemons and go!

Lemon and Garlic Chicken Bake*
fresh ingredients

3 organic chicken breasts
3 organic lemons, each cut into 4 slices
1 head of organic garlic, cloves sliced in half
6 sprigs of fresh thyme
1 T. extra virgin olive oil

Divide the ingredients equally into three separate pieces of foil and wrap up tightly.  Place in a shallow baking dish and cook at 400F for 60 - 70 minutes, or until the chicken is tender and cooked through.

* (the original version): Orange and Fennel Chicken Bake
* I have also made a delicious version of this chicken using balsamic vinegar, olive oil, garlic, dried bay leaf and rosemary.

ready to add the chicken

ready to wrap up

close up view

hot from the oven
(smells amazing!!)

dinner is served!
(with cooked mung beans, mixed with organic bell peppers, 
capers, sun dried tomatoes and fresh lemon juice.)

1 comment:

  1. You may wish to reconsider the use of the word 'pabulum', as it tends to conjure images of bland, uninspiring food.