06-01-2012, 01:23 PM
Lemon and Thyme roasted Chicken. A perfect protein filled meal
Ingredients:
⢠3 Chicken Breasts
⢠1 tsp freshly ground black pepper
⢠1/2 teaspoon salt
⢠2 large lemons
⢠6 garlic cloves, peeled
⢠Six 4" fresh thyme sprigs or 2 teaspoons dried thyme leaves
⢠Additional fresh thyme sprigs, to garnish
Method:
1. Preheat oven to 350deg F.
2. Sprinkle chicken with 1/2 teaspoon of the pepper and 1/4 teaspoon of the salt.
3. On work surface, roll lemons, pressing down slightly with heel of your hand, (go easy since I know you weight train, press lightly) until softened.
4. With skewer or toothpick, pierce each lemon 15 times about 1" deep. Sprinkle chicken evenly with remaining 1/2 teaspoon pepper and 1/4 teaspoon salt.
5. Place chicken, breast-side up, onto rack in large roasting pan; roast 30 minutes â 1 hour until chicken is cooked through and juices run clear when pierced with fork
6. Remove from oven; let stand 10 minutes. Remove and discard skin from chicken and lemons, garlic and thyme
Ingredients:
⢠3 Chicken Breasts
⢠1 tsp freshly ground black pepper
⢠1/2 teaspoon salt
⢠2 large lemons
⢠6 garlic cloves, peeled
⢠Six 4" fresh thyme sprigs or 2 teaspoons dried thyme leaves
⢠Additional fresh thyme sprigs, to garnish
Method:
1. Preheat oven to 350deg F.
2. Sprinkle chicken with 1/2 teaspoon of the pepper and 1/4 teaspoon of the salt.
3. On work surface, roll lemons, pressing down slightly with heel of your hand, (go easy since I know you weight train, press lightly) until softened.
4. With skewer or toothpick, pierce each lemon 15 times about 1" deep. Sprinkle chicken evenly with remaining 1/2 teaspoon pepper and 1/4 teaspoon salt.
5. Place chicken, breast-side up, onto rack in large roasting pan; roast 30 minutes â 1 hour until chicken is cooked through and juices run clear when pierced with fork
6. Remove from oven; let stand 10 minutes. Remove and discard skin from chicken and lemons, garlic and thyme
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