Dinner in our house is sometimes a bit of a struggle. My son is a red meat and potatoes kid, no sauces and no seasonings. Up until recently I've basically been making two meals at dinner. This has stopped, I just couldn't do it any more. Tonight he is being introduced to my Garlic and Lemon Baked Chicken. Normally I don't do a lot of chicken, it's not one of my favorites. I would never go to a restaurant and order chicken, nope not gonna happen. I think it stems from a time in my life where chicken legs were about the only meat that I could afford. However in the face of way too much red meat lately, we are introducing chicken and fish back into our diet, he just doesn't know about the fish yet......sheesh. There is other reason we are having it with the vegi's, we had friends over and there was a left over vegetable platter. Since the vegi's were all cut up so nicely why not bake them. The chicken breast that I purchased from the butcher was huge, a mutant I would say. I just bought the one since it is only the two of us. You can easily increase the amounts in this recipe.
1-2 Chicken breasts, rinsed and patted dry
3 Cloves of garlic, finely minced
2 TBSP Olive oil
1/4 TSP Turmeric
1/4 TSP Sugar
Salt and Pepper to taste
Preheat the oven to 350 degrees F.
Make the Olive oil mix first. Mix 2 TBSP Olive oil, garlic, sugar, turmeric and juice of 1/2 a lemon in a bowl(as much juice as possible). Mix it really well.
After mixing, use 2-2 1/2 TBSP of the mix to coat your vegis. Keep mixing as olive oil will continue to coat the more you mix. There should be about a 1-1 1/2 TBSP left. Place your chicken breast in the middle of a glass baking pan. Coat the chicken with the mix. Add the vegi's around the breast. Cut up the last of the lemon and place around the pan. Salt and pepper. Cover tightly with aluminum foil and bake for 1 hour. After 1 hour remove the aluminum foil and bake for 10 more minutes to crisp up the vegi's. Keep an eye on the chicken, you don't want it to dry out. You can adjust the cooking time for the vegi's. If you like crispier vegi's, leave them out, except carrots, and throw in after 30 minutes of cook time. Make sure to recover the pan.
There is a similar recipe over at Time 2 Save, Time 2 Give
where she uses a package of Italian dressing mix instead of the fresh garlic, lemon and turmeric.
This made a super moist and flavorful chicken. You can if you like, though it won't be as healthy, add butter to the vegi's while they are cooking. If you do, add the vegi's during the last 30 minutes of cooking.
I hope you enjoy this recipe. If so, leave a comment!
It's the one you have,