Lemon Herb Roast Chicken Like Cheesecake Factory | Rockin Robin Cooks

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed dried herbs

Dried herbs are more affordable and have a longer shelf life.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Chicken thighs are cheaper and still flavorful.

Marinate the chicken by placing it in a Ziploc bag with 1 tablespoon of olive oil, the juice of 1 whole lemon, and 1/2 teaspoon of salt. Seal the bag and massage the chicken. Refrigerate for at least 1 hour, or overnight.

Heat a large frying pan over medium-high heat and add 1 tablespoon of coconut oil.

Add the marinated chicken thighs skin side down to the pan and brown for about 2 minutes without moving them.

Flip the chicken thighs and brown for another minute, then transfer them to a roasting dish.

In the same frying pan, add the diced onion and sauté over medium-low heat for 12-15 minutes until golden brown.

Add the chopped carrots to the pan with the onions and cook for an additional 10 minutes.

After 10 minutes, add the minced garlic and sauté for 1 minute.

Add the chicken broth, apple cider vinegar, lemon juice, chopped rosemary, dried thyme, chopped basil, chopped parsley, and an additional 1/2 teaspoon of salt to the pan. Stir to combine and let simmer for 5 minutes.

Pour the mixture over the chicken in the roasting dish and spread it out evenly.

Add the balsamic vinegar to the dish 10 minutes before the chicken is done to prevent burning. Drizzle it over the chicken and sauce.

Roast the chicken in the oven at 425°F for a total of 35-40 minutes, basting with the sauce halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

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