Oven Roasted Lemon Herb Chicken
Adapted and modified from Share Our Strengths, Cooking Matters™
- 3-4 pounds chicken breasts thighs, or quarters
- 1 large lemon
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp salt and pepper
- 1/4 cup canola oil
- 1/4 cup water
Preheat oven to 375◦F and spray baking pan with non-stick cooking spray.
Squeeze juice of lemon into large bowl. Add water, oil, and all spices and stir.
Add chicken (thawed) to bowl and toss in marinade. Let sit for 10 minutes.
If using skin on chicken, gently pick up the skin and baste marinade under the skin.
Add chicken to baking dish and pour remaining marinade on top.
Bake for about 40 minutes or until chicken reaches 165◦F. Continue to baste chicken as it cooks.