On a recent trip, my sister and I went to dinner at The Cheesecake Factory and I fell in love with their Lemon-Herb Roasted Chicken, which is half a roasted chicken served with mashed potatoes and carrots, and absolutely swimming in butter sauce (not to mention, drowning in calories.) Tonight I put together a baked lemon, herb, and garlic chicken recipe that is almost as good (maybe better, depending on my mood) not to mention a little bit lighter (if you can call this quantity of butter “light.”)
- 2 boneless, skinless chicken breasts
- 4 tablespoons butter, melted
- 1/2 Lemon
- 1 garlic clove, minced
- Herbs – oregano, basil, thyme, rosemary, sage, etc to taste
- Preheat oven to 325 degrees F
- In a small bowl, mix garlic, herbs, and melted butter, then brush about half over chicken
- Place chicken in a lightly greased (or oiled) baking dish
- Bake at 325 degrees F for 30 minutes. Turn over and baste with remaining sauce
- Bake at 325 F for another 30 minutes
Serve with rice or mashed potatoes. Tip – if serving with rice, pour some leftover sauce over the rice.
And yes, I do actually have a Le Creuset baking dish that is perfectly sized for just one piece of chicken. It’s very convenient when making meals for 1-2 people or just a few leftovers.