Quick & Flavorful Garlic Lemon Chicken
I’m always in the mood for a light, flavorful chicken recipe. Lemon chicken is quick and easy, but many times the recipes yield bland chicken or chicken that’s way too lemony.
The foolproof way to enhance the flavor of any dish is to add a little bit of spice. Consider what spices you like and which will help tone down the acidity of the lemon while still keeping the chicken light and fresh. This recipe uses cumin and paprika, which add a smoky flavor to the chicken but still leave the lemon and garlic the star of the show.
Normally I’m the type of experimental cook who eyeballs how much spice I add to a dish. However, for a recipe like this you’ll need to be a little more exact so that you don’t overdo it on the spices and mask the freshness of the lemon (obviously you can still add as much garlic as you want because who doesn’t love garlic & its antimicrobial properties :) ).
This garlic lemon chicken recipe works for 2-3 large chicken breasts, but if you’re making more double the recipe accordingly.
Ingredients:
1 package organic skin-off de-boned chicken breasts (or thighs, whatever you prefer)
3 cloves garlic, minced
2 ½ tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp olive oil
1 tbsp honey
¼ tsp paprika
¼ tsp red pepper flakes
¼ tsp cumin
¼ tsp black pepper
Pinch of kosher or flakey sea salt
1 tbsp fresh parsley, chopped
Lemon slices for garnish
Steps:
Preheat oven to 350 degrees. Mix all ingredients into a bowl or place in big ziplock bag. Mix chicken in the marinade and allow to sit for at least 30 minutes (and up to 2 hours).
Place chicken on a baking sheet. If you like your chicken more lemony, place a slice of fresh lemon on top of each breast (otherwise, save the lemon slices for when the chicken is done and use as a fresh garnish). Bake the chicken for 15-30 minutes depending on thickness.
This chicken works great served over a salad, but you can also serve with roasted veggies or even on top of some chickpea or lentil pasta.
By Jessica Kaplan