Here it is, my simple, weekly roasted chicken breast recipe. I’d say, on average, I roast 6-7 chicken breasts per week to add to salads, wraps, and dinner dishes. I have played around with the recipe but this has become my go-to. You could easily switch out the spices and change the flavor profile of the chicken dramatically.
Roasted Lemon Pepper Chicken Breasts
2 large chicken breasts
1 tsp olive oil or nonstick healthy oil spray (avocado oil or coconut oil are good options)
1 1/2 tsp sea salt, kosher salt or Himalayan pink sea salt
1 1/2 tsp lemon pepper
juice of 1 lemon
1. Preheat oven to 350
2. Pat the chicken breasts dry and rub with salt and lemon pepper on all sides
3. When oven is almost done preheating (when it has about 10 minutes left), heat the oil on medium high heat in a large sized oven-safe skillet (I use an All Clad Stainless Steel skillet but you could also use cast iron. It just needs to be transferable to the oven).
4. Once the oil is hot, place the chicken in and brown on each side (about 5 minutes each). A good rule of thumb is that the chicken is ready to be flipped when it easily pulls off the skillet.
5. Sprinkle with the lemon juice and transfer to the oven for approximately 30-35 minutes or until a meat thermometer registers 160.
6. Remove the chicken from the oven and cover loosely with foil for 10 minutes to allow the juices to redistribute.
Here are some ways you can change this chicken up but still keep it simple:
• Use the juice of 1/2 and orange or 1 lime instead of the lemon juice
• Replace the lemon pepper with other spices such as dill and tarragon for a French-inspired grilled chicken; Smoked paprika, cumin and chili powder for a Latin-inspired dish or ras el hanout, sumac, cardamom and coriandor or garam masala for a Moroccan, Indian or Middle Eastern flavor
• Dissolve 1/2 tsp ground saffron threads in 1 tbsp hot water and use that instead of lemon juice
The sky is the limit here. Try out different spices and you can have a different flavor every week!