Roasted Chicken Breasts With Preserved Lemon
Created by dianegrapegrower on December 7, 2014
- Servings: 6
- Prep Time: 5m
- Cook Time: 50m
- Recipe #16259
Ingredients
- 1/2 whole lemon (preserved lemon, lightly rinsed)
- 1/3 cup olive oil (extra virgin)
- 1/2 cup chopped fresh fresh cilantro
- 2 garlic cloves
- 1 teaspoon cumin seed
- 6 chicken breasts (bone-in, skin-on)
- Ground pepper, to taste
How to Make
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Step 1: Turn the oven to 450°F. In a food processor, finely chop the lemon, olive oil, cilantro, garlic, and cumin.
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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.
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Step 3: Roast chicken for 45 minutes, pasting it with its pan juices, until the chicken reaches 170F on an instant-read thermometer.
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Step 4: Alternative roasting method: Roast 1 hour at 300°F
Nutritional Facts
- 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