Flavorful Lemon and Herb Chicken Recipe

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: dried herbs

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

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: bone-in chicken thighs

Bone-in thighs are often cheaper and juicier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine can reduce saturated fat and cost.

Drizzle olive oil over the chicken thighs.

Season the chicken with paprika, poultry seasoning, black pepper, cayenne pepper, pink Himalayan salt, chicken bouillon powder, garlic powder, and onion powder.

Add chopped rosemary and thyme to the chicken and massage the seasonings in thoroughly.

Add lemon zest to the chicken and mix well.

Marinate the chicken in the fridge for 1 hour.

Preheat the oven to 350°F.

Place the marinated chicken thighs in a cast iron skillet.

Spread additional rosemary and thyme over the chicken.

Cover the skillet with aluminum foil and bake for 30 minutes.

After 30 minutes, baste the chicken with its juices and cover it back with foil.

Bake for another 30 minutes.

Remove the skillet from the oven and take off the herbs.

Turn the oven to broil.

Baste the chicken with juices again before broiling.

Broil the chicken for 3 to 5 minutes to crisp the skin.

Melt butter in a pan and add garlic, sautéing for about 3 minutes.

Add lemon juice to the garlic and cook for 1 minute.

Pour the lemon butter sauce over the chicken and sprinkle chopped parsley on top.

Serve the chicken with brown rice and roasted green beans.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens