Garlic & Herb Roasted Chicken
I had a lot of fun during the holidays; translation: I ate a LOT. After a few weeks of my Regina George lifestyle (sweatpants are all that fits me right now), I have gotten my life together and am sharing some healthy recipes that are easy AND packed with flavor. Good-for-you does not have to taste like tree bark. Garlic and herb roasted chicken is something that anyone can make, and the ingredients are likely already in your kitchen!
Share It →
Garlic & Herb Roasted Chicken
Hangry Timer: 50 minutes
Feeds: 6-8, how hangry are you?
Utilizing fresh herbs, citrus and bold spices can turn any healthy dish into a mouthwatering masterpiece. Instead of eating flavorless chicken, try liberally rubbing on a new bold spice that you've never tried before, anything as simple as mixing chili powder and garlic salt will kick it up a notch. Roasting lemons creates an instant sauce. Just spoon the pan juices over the chicken and finish with a squeeze of the roasted lemon. Not only does the lemon create a fresh zing, it heightens the flavor of each element on the plate. I used the leftover ingredients from this recipe in my homemade chicken noodle soup!
What You Need:
4 Chicken Breasts (boneless/skinless)
3 Garlic Cloves, finely chopped
2 Tbsp. Fresh Sage, finely chopped
2 Tbsp. Fresh Rosemary, finely chopped
1 tsp. Fresh Thyme, finely chopped*
4 Tbsp. Olive Oil
2 Lemons, rolled and halved (roll the whole lemon on your counter top to release the juices before cutting)
1 Large Yellow Onion, roughly chopped
3 Carrots, cut into 1-inch pieces
3 Celery ribs, cut into 1-inch pieces
What To Do With It:
Preheat the oven to 400º F.
Remove chicken from fridge so that it comes to room temperature.
Chop garlic and herbs together to create a coarse rub.** In a small bowl, add the garlic, herbs, 1 Tbsp. olive oil, and a pinch of salt and pepper.
Pat the chicken dry with a paper towel and season both sides of each breast with salt and pepper. Slather the garlic and herb mixture onto the top of each breast and set aside.
Lay the carrots, celery and onion onto the middle of a sheet tray*** and drizzle the vegetables with the remaining olive oil. Season generously with salt and pepper.
Place the chicken breasts on top of the vegetables and tuck the lemon halves around the vegetables and chicken.
Roast the chicken and vegetables for 40 minutes. Remove from oven, cover with aluminum foil and let rest for 10 minutes. Squeeze the charred lemon and spoon the remaining pan juices over the chicken just before serving. Enjoy!
*Use any herbs you like for a garlic and herb marinade, but strive to use fresh herbs!
**For easy prep, chop the garlic and herbs together in a food processor or mini chopper.
***Lay vegetables close together on the sheet tray so that almost all of them are covered by the chicken. The chicken juices will escape onto the vegetables, giving them flavor and creating steam that will help them cook evenly.