Name: Roasted Chicken Breast with Meyer Lemon
Ingredients: 1 cup olive oil; 1/2 cup fresh lemon juice; 2 heaping Tbsp. minced garlic; 2 Tbsp. Italian seasoning; 2 tsp. kosher salt; 1 tsp. black pepper; 5 lbs. bone-in, skin-on chicken breast; 2 -3 Meyer lemons cut into wedges; Salt and cracked black pepper to taste

Ingredients

Scale

1 cup olive oil
1/2 cup fresh lemon juice
2 heaping Tbsp. minced garlic
2 Tbsp. Italian seasoning
2 tsp. kosher salt
1 tsp. black pepper
5 lbs. bone-in, skin-on chicken breast
2 –3 Meyer lemons cut into wedges
Salt and cracked black pepper to taste

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Instructions

To create the marinade, in a medium bowl, whisk together olive oil, lemon juice, minced garlic, Italian seasoning, salt and pepper.
Place chicken in a gallon sized zip-lock bag and add marinade to the bag.
Close and shake, making sure all chicken pieces are sufficiently covered in marinade.
Place in refrigerator for as little as two hours or overnight.
When ready, heat oven to 450 degrees.
Roast chicken for 45 minutes to 1 hour, until meat thermometer measures 165 degrees F.
Meat will be juicy and the skin browned and caramelized.
Squeeze lemons over chicken as it comes out of the oven.
Salt and pepper generously.
Serve.