Oven-Baked Bone-in Chicken Breasts

I get that bone-in chicken thighs often take center stage over breasts. They are so juicy and honestly, hard to overcook, which is why I often recommend them for busy clients. However, I LOVE chicken breast so much, when done right. It has a leaner nutritional makeup than thighs or legs, and this bone-in recipe is impressive enough to serve for dinner guests. I recommend doubling the recipe so that you have leftovers that you either eat as is, or shred to add to to salads, tacos, and bowls of all kinds. This is much less complicated than roasting a whole chicken, but still has that comfort-food feel. Enjoy it in the summer with fresh corn on the cob, zucchini, and tomatoes, or in the fall and winter alongside roasted veggies.

This would be fabulous served alongside my coconut cauliflower rice and some sautéed spinach with pine nuts for a complete meal.

Oven-Baked Bone-in Chicken Breasts Baked Bone-In Chicken Breasts

Serves 4

Ingredients:

4 bone-in chicken breast, approx. ½ - ¾ lb each

¼ cup olive oil

2 cloves of garlic, chopped

Juice from 1 lemon

1 tbsp italian seasoning

1 tbsp tamari

Salt + pepper

Directions

1. Combine all ingredients other than the chicken into a bowl and whisk to make the marinade

2. Add marinade and chicken to a ziploc bag, seal well, and ensure the chicken is coated. Marinate for 4 - 24 hours.

3. Pre-heat your oven to 375 when ready to cook

4. Remove chicken from the ziploc, and place the breasts (breast-side up) on a baking sheet or tray

5. Bake chicken for 30 minutes, then turn on the broiler to low and broil an additional 5 minutes.

6. Remove and let rest for 5 minutes before digging in. Enjoy!

#glutenfree #healthyrecipes #healthydinner #mealprep #healthyfood #highprotein #simpledinner