Lemon Garlic Roasted Chicken Breasts
I’m so full of dreams. I’m virtually overflowing with plans, goals, desires and drive. However, the reality of my life right now is that I am a mom and that comes first. My girls are both under four years old and that means, to me specifically, that they are my husband’s and my number one focus and my full time day job. Let me be clear – I love that I am a stay at home mom. I get to see my kids when they wake up and I get to put them to bed, and more than that, I get to see all their firsts, hear their stories all day long, introduce them to every new thing and give them a million kisses and hugs throughout the day. I understand what a privilege this is, and I’m not bragging or making a statement about the right or wrong way to be a mom. What I am saying is that while it’s an amazing job, it’s not the only thing I aspire to be or do.
Do you play the “shoulda-woulda-coulda” game in your head a lot? For me it goes something like this: I should have gone to culinary school before I had kids. I should have paid more attention to my health and fitness before I had kids. I should have slept more before I had kids. Do you see a theme? haha
Okay, guys. I refuse to dwell on what I could have done anymore. I will only look at today and tomorrow and see what I can do NOW. Yes, I’m more tired than I probably would have been and, yes, I have different stressors on my life now than I would have then, but none of that matters. Completely irrelevant! I can still achieve everything I want to achieve, and now I get to do it with my girls watching, learning and being encouraged by my struggles and my successes. All in God’s timing.
I make lemon garlic roasted chicken breasts so much, you could call it my signature dish. So original, I know. But they are delicious, easy and always a hit! I have perfected this recipe to a fail proof state so that I don’t even have to think about it. If we are having a busy week or a rough day and I just don’t know what to make for dinner, I fall back on these lemon garlic roasted chicken breasts every time.
As with all marinades, the secret is letting it have enough time to do its magic. This is the perfect dinner to throw together the night before or in the morning before you leave for work. Just put everything into a zip lock bag, squish it around, and then leave it in the fridge. When you are ready to cook, use tongs to put the chicken breast in a foil lined baking sheet, throw the pan in the oven and forget about it for almost an hour. That’s it!
Juicy, flavorful, delicious chicken being all impressive for you on the table. Easy enough for a weeknight dinner but impressive enough for guests.
I most recently served these beauties with roasted carrot puree and steamed beets with a parsley vinaigrette. Since I use half oil/half broth in the marinade, this lemon garlic roasted chicken is really good for you, too! Guilt free and delicious. Yes, please!
If you need more delicious marinade ideas, check out my recipes for Honey Dijon Grilled Chicken and Turmeric Lemon Grilled Chicken.
What is your biggest shoulda-woulda-coulda? Are you going to let it go and move forward with your dreams now?
The Cheerful Kitchen
Yields Serves 4
Flavorful and easy, these lemon garlic roasted chicken breasts are a regular at my house. Everyone loves them!
Save RecipeIngredients
- 4 split chicken breasts, bone in skin on
- 6-7 garlic cloves
- 1 lemon, zest and juice
- 1 handful of fresh parsley
- 1/2 cup olive oil
- 1/2 cup chicken or veggie broth
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Make your marinade by mincing the garlic and finely chopping the parsley. Add the garlic and parsley to a bowl along with the salt, pepper, lemon zest and juice, broth and olive oil. Whisk together.
- Put your chicken breasts into a zip lock bag and pour the marinade in over them.
- Tightly seal the bag while pushing all the air out.
- Using your hands, gently massage the chicken while it's in the bag so that the marinade covers every bit of each breast. Be careful not to massage too hard or the bones will puncture the ziplock bag.
- Place the bag of chicken and marinade into a large bowl in case of punctures in the bag and let sit in your fridge for at least 30 minutes.
- When ready to cook, place the chicken breast skin side up in a baking dish and pour the extra marinade over them.
- Roast in a 375 degree preheated oven for 50 minutes.
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