Roasted Lemon Chicken

Roasted Lemon Chicken

AuthorSelina Rose

Yields1 Serving
 8 Organic Chicken thighs, skin on
 2 tbsp Dijon Mustard
 1 tsp grainy Mustard
 2 springs fresh rosemary, chopped
 2 springs fresh thyme
 2 tbsp olive oil
 Juice of Half a lemon
 sea salt and fresh pepper
1

Preheat oven at 350 Fahrenheit. Place chicken in a large bowl and add in all ingredients (sprigs should be removed from fresh herbs).

2

Using your hands, mix together well. Place bowl in the fridge and let sit for 20 minutes to marinate.

3

Place chicken on a baking sheet covered with parchment paper. Cook chicken for 35 minutes, Then turn oven to broil (low) and cook another 10 minutes until skin is crispy and full cooked through.

4

Serve this alongside roasted asparagus, steamed green beans, or a large salad for a simple week-night meal.

Ingredients

 8 Organic Chicken thighs, skin on
 2 tbsp Dijon Mustard
 1 tsp grainy Mustard
 2 springs fresh rosemary, chopped
 2 springs fresh thyme
 2 tbsp olive oil
 Juice of Half a lemon
 sea salt and fresh pepper

Directions

1

Preheat oven at 350 Fahrenheit. Place chicken in a large bowl and add in all ingredients (sprigs should be removed from fresh herbs).

2

Using your hands, mix together well. Place bowl in the fridge and let sit for 20 minutes to marinate.

3

Place chicken on a baking sheet covered with parchment paper. Cook chicken for 35 minutes, Then turn oven to broil (low) and cook another 10 minutes until skin is crispy and full cooked through.

4

Serve this alongside roasted asparagus, steamed green beans, or a large salad for a simple week-night meal.

Roasted Lemon Chicken
IngredientsDirections

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).