Baked chicken with lemon
By Lulu Grimes
Spruce up chicken breasts with fresh thyme and lemon – whether or not you use skin-on chicken is up to you. Orange and rosemary also work well as flavourings
- Prep:5 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 252
- fat 10g
- saturates 2g
- carbs 1g
- sugars 0.2g
- fibre 0.3g
- protein 39g
- salt 0.2g
Ingredients
- olive oil
- 4 chicken breasts, skin on or skin off
- 1 lemon, ½ finely sliced
- 2-4 sprigs thyme
Method
Heat the oven to 200C/fan 180C/gas 6. Tip a couple of tbsp olive oil into a small roasting tin. Add the lemon slices and then sit the chicken on top. Rub the top of each chicken breast with a little olive oil and then season well. Squeeze over the juice from the remaining lemon half and put the thyme sprigs between the chicken breasts.
Roast for 20-25 mins until the chicken is cooked through – check by poking a knife into the centre of each breast to make sure the juices run clear. Rest for 5 mins before serving.
