You Like Healthy Recipe Ideas Too? SWEET!
If I am being completely honest, most afternoons before I start thawing something out for dinner I am scrolling and scrolling through Pinterest trying to find SOME inspiration of what to cook for my fiancé or my family.
I know I can't possibly be the only one who does this on a regular basis.
Well, this evening I found myself once again trying to come up with something new to cook.
Long story short, I concocted this delicious *gluten and dairy free* lemon herb chicken and had to share it with you all. It was THAT good. Here are some photos to get your mouth watering--
Bonus idea: Hot water + Lemon juice is quite delicious to sip on while you are prepping
This is literally all that I used. Fresh lemon juice, melted butter, olive oil, crushed garlic cloves, salt, Trader Joe's lemon pepper, dried Sage, and Rosemary. So, so, so yummy.
Raw chicken is soooo appetizing. (no not really...)
Bake in the oven for a little under a hour, and there you have it!
Writing all of this and looking at these photos makes me want to go back in the kitchen for more.
Here's the Recipe:
- 1 whole chicken
- 2 TBSP's butter, or butter substitute melted
- 2 TBSP's olive oil
- Juice from half a lemon
- 2 tsp salt
- Trader Joe's lemon peper to taste
- 2 tsp dried sage
- 2 tsp of dried rosemary
- 4 cloves of garlic, crushed
- Sliced lemons for garnish
Instructions:
Heat your oven to 375 degrees. I used the convection setting.
Melt the butter and mix with lemon juice and olive oil. Turn the chicken breast side up. Cover with half of the butter and oil mixture. Sprinkle with half of each measured out spice. Turn chicken breast side down and repeat on other side. Place the crushed cloves of garlic inside the chicken and place in oven. Cook for 50 minutes or until the internal breast temperature reaches 170 degrees, or the juice runs clear if you do not have a meat thermometer.
I made jasmine rice and a green vegetable to serve with it.
- Grace