Lemon, Garlic and Onion Roasted Chicken
Lemon, Garlic and Onion Roasted Chicken- bone-in chicken breasts
rubbed in butter and topped with lemon wedges.
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Lemon, Garlic and Onion Roasted Chicken
Lemon, Garlic and Onion Roasted Chicken
Lemon, Garlic and Onion Roasted ChickenI eat so much chicken you would think that I would have started clucking by now, but this chicken is versatile and easy to make.
During the week, I usually opt for cooking thin, boneless chicken breasts. It’s just easier and because they are so thin they don’t take very long to cook.
But on the weekends, it’s time to kick it up a notch and go all out. I cooked these breasts in a pyrex dish, not in the enamel coated cast iron skillet as pictured above.
I just transferred them to this skillet for the photograph.
I cooked them in a pyrex dish so that the breasts wouldn’t be too dry.
We are using bone-in chicken breasts for this recipe.
Bone-in chicken breasts tend to hold more moisture than boneless chicken breasts; however, chicken breasts are naturally drier than dark meat so you want to give them a little extra love.
Speaking of that, I also rubbed the breast with butter. Nothing fancy, just regular butter. Make sure that you rub them with butter, before adding any of the seasonings.
Lemon, Garlic and Onion Roasted Chicken
There is no need to add any liquid to the pan. There will be plenty of moisture in this dish from the butter and the juice from the lemon.
After you have well seasoned the chicken, placed a slice of lemon on top of each chicken breast. Then cover the dish with foil and place it in the oven.
To make sure the breasts stay moist, you can baste the chicken about halfway through the cooking process with the liquid from your dish and again once you remove them from the oven.
There was twice as much liquid in the pan prior to transferring it to the cast iron skillet as pictured, but I poured off half of the liquid.
Serve these chicken breasts with a side of potatoes and fresh green beans! One of these breasts is a lot of meat, so make sure to share!
You may also like:
Chicken Tetrazzini
Southern Potato Salad
Mongolian Chicken
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Ingredients
- 4 bone-in chicken breasts
- 2-3 tbsps of garlic salt
- 2 tbsps of garlic powder
- 2 tsps of pepper
- 1/2 c of onion
- 1 tbsp of butter
- 1 lemon
Instructions
- Preheat oven to 350 degrees.
- Rub chicken with butter on all sides.
- Place chicken in a large pyrex dish and season with garlic powder,
garlic salt, pepper and onion. - Slice lemon and place one slice on top of each chicken breast.
- Cover with foil and cook for 1 hour and 45 minutes.
- Remove foil and continue to cook chicken for 20 minutes uncovered.
- Serve and enjoy!
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