Lemon-Herb Baked Chicken
Welcome to easy. I don't want you to veer away from cooking yourself whole, delicious, and nutritious meals because you aren't a fan of cooking. I want to make this as simple as possible for you. Let's start with baked chicken. You will absolutely love how flavorful this easy recipe turns out. Add your favorite Phase-specific veggies (or grains on Phase 1 and Phase 3) to the side and enjoy this incredible meal.
All Phases | Serves 5
Prep time: 10 minutes | Total time: 1 hour 25 minutes
Ingredients
Olive oil (Omit on Phase 1 and Phase 2)
1 1/2 cups pearl, cipollini or other small white onions, peeled*
4-pound fryer chicken, quartered (chicken leg quarters, boneless or bone-in breasts)
1/4 cup chicken broth
5 cloves garlic, minced
2 tablespoons fresh lemon juice
2 teaspoons dried tarragon (or dried thyme leaves)
Sea salt, pepper, and paprika
Directions
- Preheat the oven to 375. Lightly brush a 13-by-9-inch baking dish with olive oil.
- Arrange the chicken and onions in the baking dish.
- Combine the broth, garlic, lemon juice, and tarragon or thyme, and pour it over the chicken and onions.
- Sprinkle with salt, pepper, and paprika.
- Bake for 30 minutes.
- Baste the chicken with the pan juices, and bake for 45 minutes longer (less for bone-in and boneless breasts), or until the chicken is cooked through and browned.
*If using fresh onions, cut an X on the root end, boil for 3 minutes then cool in ice water and slip skins off. Omit oil in Phase 1 and Phase 2.
Welcome to easy. I don't want you to veer away from cooking yourself whole, delicious, and nutritious meals because you aren't a fan of cooking. I want to make this as simple as possible for you. Let's start with baked chicken. You will absolutely love how flavorful this easy recipe turns out. Add your favorite Phase-specific veggies (or grains on Phase 1 and Phase 3) to the side and enjoy this incredible meal.
All Phases | Serves 5
Prep time: 10 minutes | Total time: 1 hour 25 minutes
Ingredients
Olive oil (Omit on Phase 1 and Phase 2)1 1/2 cups pearl, cipollini or other small white onions, peeled*
4-pound fryer chicken, quartered (chicken leg quarters, boneless or bone-in breasts)
1/4 cup chicken broth
5 cloves garlic, minced
2 tablespoons fresh lemon juice
2 teaspoons dried tarragon (or dried thyme leaves)
Sea salt, pepper, and paprika
Directions
- Preheat the oven to 375. Lightly brush a 13-by-9-inch baking dish with olive oil.
- Arrange the chicken and onions in the baking dish.
- Combine the broth, garlic, lemon juice, and tarragon or thyme, and pour it over the chicken and onions.
- Sprinkle with salt, pepper, and paprika.
- Bake for 30 minutes.
- Baste the chicken with the pan juices, and bake for 45 minutes longer (less for bone-in and boneless breasts), or until the chicken is cooked through and browned.
*If using fresh onions, cut an X on the root end, boil for 3 minutes then cool in ice water and slip skins off. Omit oil in Phase 1 and Phase 2.