Chicken breast split was sold on sale at Whole Foods this past week, and I couldn’t resist the opportunity to cook slower and slow-roasted chicken (because the herb-roasted chicken breast I prepared was so delicious). This time, however, I wanted to test an entirely different but familiar flavor combination. The Lemon Garlic Roasted Chicken is very simple but delicious!
However, be aware that the recipe was created intended for “split breasts,“ which means that the breast is still stuffed with skin, bones, and rib meat intact. The only thing that’s done to the poultry breast is that it was “split” into two pieces.
CAN I USE BONELESS CHICKEN BREAST?
Breasts with skinless bones will not operate in the same manner. There are other skin-on pieces of meat. However, the cooking time may differ based on the dimensions of the chicken pieces. I’ve only used this technique using split breasts to date, and that’s the only cut I’m able to provide accurate temperatures and cooking times for.
HOW TO SERVE LEMON GARLIC ROASTED CHICKEN
After the chicken has been roasted and cooked, I like to cut the meat out of the bone, put it into a bottle, then spoon the juices over it, and then keep it in the fridge for use as the rotisserie chicken. I like to snack on wraps that are quick to make or mix into salads.
WHAT TO SERVE WITH ROAST CHICKEN
Roasted chicken is classic food, and I recommend that you keep the side dishes simple and classic, too. Consider serving your roast chicken with lemon butter green beans, Garlic Herb Mashed potatoes roa, sted Asparagus, and tomatoes.
Two small or large lemons ($0.30)
1/3 cup New Windowolive oil($0.78)
Six cloves of garlic ($0.48)
1/4 tsp salt ($0.02)
Opens a New WindowFreshly cracked pepper($0.05)
2 lbs of chicken breasts split* ($4.77)
The oven should be heated to 275oF. Pour about three tablespoons of lime juice off the lemon(s) and cut the rest. Chop two cloves of garlic, then peel the remaining four. In a small bowl, mix the juice of a lemon and olive oil, the crushed garlic, salt and pepper.
Pat Dry the breasts of chicken using the help of a paper towel. Place them in a ceramic or glass casserole dish. Pour the marinade made with lemon over the chicken. Use an utensil to distribute the marinade. Make sure the chicken’s surface is completely coated. Add the remaining cloves, cut garlic, and slices of lemon over the chicken. If you’re sensitive to bitter flavor, you can add additional lemon slices following baking. Securely cover the dish with foil.
The chicken is cooked in the oven preheated to 90 mins. After 90 minutes, you can turn the oven up to 425oF, take off the foil, and brush the chicken with juices that have accumulated on the inside of the casserole dish. Return the chicken to the oven and cook for another 20 minutes, without foil, at 425oF to ensure that the exterior turns golden brown and crisp.
Allow the chicken to rest for 5-10 mins before cutting. Serve warm with pan drippings poured over the top.