Since our herbs aren’t always fresh we’ve discovered for recipes like this we like to preserve them in ways that are convenient to use throughout the year. We will fill an ice cube tray with fresh rosemary, a tbsp in each cube, and then fill it in with olive oil. When it comes time to use for recipes such as this one we just pop out the right amount of cubes (in this case 3), toss it in the bowl and wait for it to defrost before beginning.

This is also a great way to sauttee any side vegetables to complement the dish. The sides pair well when similar herbs are used in both the main and side dishes.

Ingredients

2 lbs skinless, boneless chicken breasts, cut into 6 fillets

5 cloves garlic, minced

2 whole oranges

2 whole lemons

1 large onion, sliced into thin wedges

1 tsp paprika

1 tsp onion powder

1 tbsp dried thyme

1 tbsp fresh rosemary

1 tsp salt

1/2 tsp black pepper

1 tbsp sugar

1 tbsp olive oil

 

Instructions

Preheat oven to 400 degrees.

In a small bowl, whisk together the oil, juice from 1 lemon, juice from 1 orange, sugar, garlic, onion powder, paprika, salt and pepper.

Place chicken and onion slices in a medium sized casserole dish, and our juice mixture all over, making sure to coat all pieces evenly.

Slice remaining orange and lemon, and place evenly throughout the chicken pieces.

Sprinkle all over with thyme, rosemary, and additional salt and pepper (if desired).

Place in oven, and roast uncovered for about 35 minutes, or until chicken is thoroughly cooked through.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: If you have an airfryer this is a great recipe to use. Simply line the bottom of the fryer with foil and at step 6 place in the airfryer and set to chicken.

Recipe and image courtesy of Laa Loosh