Lemon Garlic Chicken Breasts
These lemon garlic chicken thighs are a terrific way to eat protein when the weather is warm and you want something substantial yet light. I love pairing citrus-focused foods with richer trimmings such as cauliflower mashed potatoes or a creamy risotto or polenta.
Servings 8 servings
Ingredients
- ½ cup lemon juice
- ¼ cup raw honey (or pure maple syrup)
- 1 Tbsp . Worcestershire sauce
- 6 tsp. minced garlic
- 2 lbs . chicken breasts, boneless, skinless
- Nonstick cooking spray
- ½ tsp . sea salt (or Himalayan salt)
- ½ tsp . ground black pepper
- Lemon wedges (for garnish; optional)
- Fresh parsley sprigs (for garnish; optional)
Instructions
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Combine lemon juice, honey, Worcestershire sauce, and garlic in a nonreactive dish. Add chicken; cover and marinate, in refrigerator, for 1 hour, turning occasionally.
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Preheat oven to 425° F.
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Remove chicken from dish, reserving marinade. Arrange in a shallow baking pan lightly coated with spray.
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Pour reserved marinade over chicken. Season with salt and pepper.
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Bake, basting the first 20 minutes with marinade, for 20 to 30 minutes, or until chicken is no longer pink in the middle and juices run clear. Discard any leftover marinade.
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Garnish with lemon wedges and parsley if desired.