Roasted Chicken Breasts With Preserved Lemon
Recipe: #16259
December 07, 2014
Categories: Chicken, Lemon, Mediterranean, Sunday Dinner, Oven Roast, Gluten-Free Low Carbohydrate, No Eggs, Non-Dairy, Bone-in Pieces, Chicken Dinner, more
"This easy weeknight meal comes from The Splendid Table's How to Eat Supper. I can't find preserved lemons at my grocery, so I make my own. If you wish to too, try my recipe #recipe16264"
Ingredients
Nutritional
- Serving Size: 1 (172.2 g)
- Calories 344.3
- Total Fat - 17 g
- Saturated Fat - 3.1 g
- Cholesterol - 119 mg
- Sodium - 105.6 mg
- Total Carbohydrate - 2.2 g
- Dietary Fiber - 0.6 g
- Sugars - 0.5 g
- Protein - 43.8 g
- Calcium - 31.7 mg
- Iron - 1.9 mg
- Vitamin C - 10.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Turn the oven to 450°F. In a food processor, finely chop the lemon, olive oil, cilantro, garlic, and cumin.
Step 2
Cover a shallow roasting pan with foil. Arrange the chicken breasts on the foil, skin side up, and spread the lemon mixture over them. Grind a generous amount of black pepper over the chicken and place in the oven. Reduce heat to 325°F.
Step 3
Roast chicken for 45 minutes, pasting it with its pan juices, until the chicken reaches 170F on an instant-read thermometer.
Step 4
Alternative roasting method: Roast 1 hour at 300°F
Tips
No special items needed.