Lemon Herb Roasted Chicken with Rice Pilaf

Instructions

1. 1

   Preheat oven to 400°F. Mince garlic. Zest one lemon and juice both lemons. Finely chop onion.

2. 2

   In a small bowl, mix 1 tbsp olive oil, juice of one lemon, lemon zest, half of the minced garlic, dried thyme, dried rosemary, 0.5 tsp salt, and 0.25 tsp black pepper. Rub this mixture all over the chicken breasts.

3. 3

   Place chicken breasts on a baking sheet. Roast for 25-30 minutes, or until internal temperature reaches 165°F.

   25 min

4. 4

   While chicken roasts, prepare the rice pilaf. Melt butter in a saucepan over medium heat. Add chopped onion and remaining minced garlic, sauté until softened, about 5 minutes.

   5 min

5. 5

   Add rice to the saucepan and stir to coat with butter. Add chicken broth, remaining 1 tsp salt, and 0.5 tsp black pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender.

   15 min

6. 6

   Let chicken rest for 5 minutes after removing from oven. Serve roasted chicken alongside the rice pilaf.

   5 min

Perfect With