6-8 chicken breasts or thighs with skin
2 TBS Extra-Virgin Olive Oil (EVOO)
1 TBSP Oregano
1/4 Cup Santa Cruz Organic Lemon Juice or Fresh Lemons
2 Clove Garlic Crushed
2 Whole Lemons Sliced
Coat bottom of roasting pan with EVOO. Add chicken. Pour lemon juice over chicken. Sprinkle garlic and oregano over chicken. Place lemon slices on chicken. Cover pan with aluminum foil and make a tent using toothpicks to allow for venting.
Bake at 375 until chicken reaches 180 degrees F.
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