Basil Lemon Chickpeas With Mackerel Food

LEMON BASIL CHICKEN

Lemon Basil Chicken image

This recipe is very simple to prepare, and tastes delicious. A perfect weeknight recipe. Do leave the skin and bones on the chicken pieces for more flavor and a lovely crisp skin. I typically double the recipe so that we can have leftovers. The recipe is from the cookbook Fresh & Fast by Marie Simmons. I serve with fresh seasonal vegetables.

Provided by PanNan

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs chicken, bone in, with skin (about 4 pieces)
salt
pepper
4 large fresh basil leaves
4 garlic cloves, mashed slightly with the side of a knife
1/2 lemon, cut into 4 thin slices
1 tablespoon extra virgin olive oil

Steps:

Preheat oven to 400°F.
Clean and trim fat from chicken, and salt and pepper each side. Place chicken in a baking dish, skin side up.
Loosen the skin on each piece, and place a basil leaf under the skin, directly on top of the chicken meat.
Toss the garlic around the chicken in the baking dish.
Place the lemon slices on top of each piece of chicken and drizzle with the oil.
Bake for 35 - 40 minutes (depending on whether it's white meat or dark meat), basting with the garlic flavored pan juices every 10 minutes. The skin should be crisp and brown and the meat tender when it's ready to serve.

Nutrition Facts : Calories 333.8, Fat 24.2, SaturatedFat 6.4, Cholesterol 103.5, Sodium 97.6, Carbohydrate 2.5, Fiber 0.7, Protein 26

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