Lemon Chicken and Roasted Broccoli
I actually made this recipe for my brother. He recently graduated from college and just started his first nursing job. He’s looking for easy recipes and he told me he’s been making a lot of baked lemon chicken (with lemon pepper and garlic powder), but he said it’s been coming out dry and tough/chewy. So my tips to him were pound the thicker parts of the chicken just enough to even out the thickness so it cooks evenly, and if you’ll be cooking more than one chicken breast use chicken breasts that are even in size.
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The salty acidic marinade helps makes the chicken nice and tender while the lemon, herbs and garlic and a delicious flavor. This is a recipe that’s pretty hard to mess up if you follow those simple steps.
Chicken Recipe for Any Day of the Year!
Chicken is one of my go to dinners so I hope by now I know how to cook it :). Of course my favorite cooking method is grilling chicken because I love the slight charred flavor but for cold winter days and quick weeknight meals this is the perfect option! Plus, I love with this oven roasted method how a veggie can be cooked alongside it (you could also sub asparagus (which will only need 1 Tbsp oil), or cauliflower, bell peppers, zucchini, or yellow squash because those all have shorter roasting times). Aren’t sheet pan meals just the best?? Try this one out, it’s one of my favs! And pair it with a side of quinoa or brown rice to complete the healthy meal.
Tips for This Recipe
Pound chicken breasts to even the thickness. Don’t skip the marinating time, even though it’s short that little of time lets some flavor soak ing. Smaller chicken thighs can be used as well but increase baking time as needed. I don’t recommend baking the chicken with lemon slices because while it may look pretty it leaves behind a bitter taste from the lemon pith.
