Roasted Chicken Breasts With Preserved Lemon |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This easy weeknight meal comes from The Splendid Table's How to Eat Supper. Ingredients:
1/2 preserved lemon, lightly rinsed |
1/3 cup extra virgin olive oil |
1/2 cup fresh cilantro |
2 garlic cloves |
1 teaspoon cumin seed |
6 chicken breasts, bone-in, skin-on |
ground pepper, to taste |
Directions:
1. Turn the oven to 450°F In a food processor, finely chop the lemon, olive oil, cilantro, garlic, and cumin.
2. Cover a shallow roating pan with foil. Arrange the chicken breasts on the foil, skin side up, and spread the lemon mixture over them. Grind a generous amount of black pepper over the chicken and place in the oven. Reduce heat to 325°F.
3. Roast chicken for 45 minutes, pasting it with its pan juices, until the chicken reaches 170F on an instant-read thermometer.
4. Alternative roasting method: Roast 1 hour at 300°F.
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