Lemon Herb Baked Chicken

I’m weird, I know. Chicken on the bone freaks me out. No one in my household enjoys the dark meat. So, cooking a whole chicken just sounds entirely unappealing to me. I understand that cooking whole chickens saves money for a lot of people, but for my family so much would go to waste that it’s not worth it. We buy our chicken breasts from Sam’s Club in a big bag, boneless, skinless, and cut into roughly 5-ounce portions. It cuts down on a lot of my work when prepping meals.

Anyway, I got off on a little tangent there. I’ve been eyeballing this recipe on Pioneer Woman’s website for quite a while now: Pastor Ryan’s Herb Roasted Whole Chicken. Unfortunately, this is for a whole chicken. As I said, I’m not feeling the whole chickens. But the thing is that the flavor combination going on here sounded delicious and every time I look at the photos it makes my mouth water. So, I finally got around to fooling around with my spice cupboard and achieved what I think is a reasonable facsimile of Pastor Ryan’s chicken using my favorite chicken breast portions. I hope you enjoy!

1 Tbl. rosemary, chopped
1 Tbl. rubbed sage
1 tsp. onion powder
1 tsp. garlic powder
1 Tbl. salt
1 tsp. pepper
2 tsp. canola oil
3 tsp. lemon juice

Mix it all together, rub onto 5 frozen, boneless, skinless chicken breasts, both sides.
Bake for 30-35 minutes at 375 degrees. Flip them halfway through the baking time.

I left mine in the oven after I turned the heat off. It gave them a nice little bit of crispiness that they didn’t have when I checked them for doneness.

The family all really enjoyed this chicken. We all thought it tasted very light and summery. I like that adding the lemon juice to the herb mixture allowed me to cut back on the oil. As I was enjoying my meal I thought about how great this would taste grilled instead of baked! As soon as Jason gets our propane tank refilled we’re trying it out. Yum!

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