I felt like making some lemon chicken, but I didn’t feel like looking up a recipe so I came up with this. The measurements are all rather vague and I need to increase some of the incredients next time, but this turned out quite nicely.
3 boneless chicken breasts
Place the chicken breasts in a 1 gallon ziplock bag
Fill the bag with lemon juice until the top of the liquid is around 1/2 way up the chicken
Pour olive oil in until there’s around 1/4″ on top of the lemon juice
Add the spices. Around a teaspoon of salt, several tablespoons of each of the others. Perhaps only one tablespoon of the thyme. I shook each directly into the bag, so I’m trying to estimate how much of each went in. There needed to be a lot more of each of the spices other than the thyme and salt, so several tablespoons should do it.
Seal the bag, removing excess air, and shake the bag thoroughly. Once the chicken is thoroughly covered, rub the liquid and spices into the breasts while everything is still sealed in the bag.
Let it sit in the refrigerator for at least one hour
Preheat the oven to 375
Place the chicken in a cassarole dish and pour all the liquid over the chicken, you’ll bake it in the marinade.
Bake the chicken for 35 minutes.
When we served it, we garnished with fresh spinach, one of the lovely things we get from our new garden.
A simple dish and you can play with the spices. I may add something hot next time like Cayenne pepper.