Lemon Garlic Roasted Chicken Breasts

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I modified this recipe from one that is featured in Frances Mayes’ book “Everyday in Tuscany”. She’s a consummate foodie and likes to include recipes in her many books about life in Italy.

Marinade:

• 1/2 c olive oil
• 1/2 c white wine
• 2 tbsp red wine vinegar

Rub:

• 1/2 c chopped italian parsley
• 4 garlic cloves, minced
• 1 tsp shaved lemon peel
• 1/4 tsp salt
• 1/4 tsp pepper

Ingredients:

• 4 large chicken breasts, bone in, skin on
• 2 Tbsp olive oil

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Directions:

1. Combine the marinade ingredients & set aside.
2. Combine the rub ingredients.
3. Wash the chicken and pat dry with paper towel.
4. Stuff the rub under the skin of the chicken, then place the breasts in a baking dish and cover with the marinade. Cover with saran wrap and place in the fridge overnight, turning the breasts over to the other side in the morning.

1. Preheat oven to 400 degrees.
2. Heat the oil in a large cast iron pan. Place the chicken in, skin side down and brown well.
3. Turn the chickens over, and dose with a heavy seasoning of salt & pepper.
4. pPlace a lid on the pan and place in the oven for 35 – 45 minutes, until juices run clear.

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