1545 minutes
A delightful combination of vibrant flavors and textures, making it a perfect choice for a comforting yet elegant meal.
Garlic Clove, minced
each
Lemon Zest, grated
teaspoons
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
Bone-in Chicken Breasts, trimmed
0 oz
Minced Fresh Parsley, minced
tablespoons
1. Prepare the Marinade
In a large bowl, combine the grated Parmesan cheese, extra-virgin olive oil, minced garlic, and lemon zest. Add 1.5 teaspoons of salt, sugar, Italian seasoning, red pepper flakes, and black pepper. Stir well to ensure all ingredients are thoroughly mixed, creating a fragrant and flavorful marinade.
2. Marinate the Chicken
Transfer the trimmed chicken breasts to the bowl with the marinade. Turn the chicken pieces to ensure they are well coated with the mixture. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to penetrate the meat. For deeper flavor, you can marinate the chicken for up to 24 hours.
3. Preheat the Oven
When ready to cook, adjust the oven rack to the middle position and preheat the oven to 375°F (190°C).
4. Cook the Chicken on the Stovetop
Place the marinated chicken breasts skin side down in a 12-inch ovensafe nonstick skillet. Set the skillet over medium heat and cook for 12 to 15 minutes. This technique will render the fat and ensure the skin becomes crispy and well-browned.
5. Flip and Roast the Chicken
Carefully flip the chicken breasts over, add any remaining marinade to the skillet, and transfer the skillet to the preheated oven. Roast the chicken at 375°F for 20 to 25 minutes until the meat is cooked through and the internal temperature reaches 165°F. This step ensures the chicken is evenly cooked with a perfectly browned exterior.
6. Rest the Chicken
Once cooked, let the chicken rest in the skillet for 10 minutes. This resting period allows the juices to redistribute, resulting in moist and tender meat.
7. Prepare the Sauce
While the chicken rests, stir the minced fresh parsley and lemon juice into the pan juices. Add the remaining 0.25 teaspoon of salt and scrape up any browned bits from the bottom of the skillet. This will create a rich, flavorful sauce that complements the chicken beautifully.
8. Carve and Serve
Carve the meat off the bone and slice each breast crosswise. Arrange the sliced chicken on a serving platter and generously spoon the prepared sauce over the top. Serve immediately, enjoying the harmonious blend of lemon-garlic and Italian herbs with each bite.
Lemon-Garlic Rosemary Chicken
Add a pinch of red pepper flakes for heat, or create a spice rub with paprika, cumin, and coriander for a Middle Eastern twist. A touch of saffron could lend an exotic aroma and a golden hue to the dish.
Replace lemon with other citrus fruits such as lime, orange, or grapefruit to give the dish a different acidic profile. A blood orange can provide a lovely sweet-tart flavor and a stunning color.
Incorporate Greek yogurt into the marinade for a Mediterranean take. The yogurt will tenderize the chicken and give you a creamier texture. Add some za'atar to the marinade for a Middle Eastern flavor profile.
Swap out some of the lemon juice with a splash of balsamic or sherry vinegar for a different acidic element that also brings a touch of sweetness to the dish.
Use organic, free-range, and air-chilled chicken, and source fresh herbs from a local farmer's market.
Sear the chicken in a hot, oven-proof skillet and finish cooking it in the oven for even cooking and a juicy interior.
Marinate the chicken with freshly squeezed lemon juice, minced garlic, and Italian herbs like rosemary, thyme, and oregano for at least one hour or overnight.
Dry brine the chicken with generous salt before marinating to season and help retain juiciness during cooking.
Use the skillet fond with white wine or chicken broth to create a flavorful base for the sauce, enriched with butter and fresh herbs.
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