lemon herb roasted chicken
Lemon Herb Roasted Chicken
Add this super-bright and citrusy lemon-herb roasted chicken to your weeknight routine, and you won’t be disappointed. The lemon slices in the bottom of the pan release their juice, shaping the base for the buttery, tangy sauce that’s drizzled on top. The light anise flavor of tarragon pairs well with chicken, but feel free to swap it out for another fresh herb like chives or parsley.
Ingredients:
- 2 (8-ounce) boneless, skinless chicken breasts
- 1/2 teaspoon salt plus 1/8 teaspoon, divided
- 2 tablespoons extra-virgin olive oil
- 1 medium lemon, sliced into 1/8-inch rounds
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoons chopped fresh rosemary
- 2 tablespoons lemon juice
- 1/2 teaspoon cracked black pepper
- 2 tablespoons unsalted butter, cut into pieces
- 1 tablespoon chopped fresh tarragon
Directions:
- Preheat oven to 425°F. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt.
- Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook, undisturbed, until golden brown on the bottom, 4 to 5 minutes. Flip the chicken and arrange lemon slices around the chicken in the bottom of the pan. Sprinkle with thyme and rosemary.
- Transfer to the oven; roast until an instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes. Transfer the chicken and lemon slices to a cutting board; let rest for 5 minutes. Do not wipe the pan clean.
- Heat lemon juice, pepper and the remaining 1/8 teaspoon salt in the pan over low heat. Whisk in butter, 1 piece at a time, until melted and a sauce forms, about 45 seconds to 1 minute. Remove from heat and stir in tarragon. Slice the chicken breasts in half; serve drizzled with the sauce.
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