12 July 2011

Judy's Chicken in the Oven

One of my closest childhood friends grew up just around the corner from me. We share a million memories, but one of my favorite - spending lazy summer afternoons by the pool, wandering back barefoot to her house, changing into pajamas by seven in the evening - is really all about her mom's chicken. We'd have it late at night, usually with rice pilaf and roasted broccoli, sitting in her kitchen, still light-headed from the sun. But it isn't just the summertime association that makes this chicken so perfect. Even my dad, who considers most chicken far too chicken-y and typically avoids it at all costs, requests this recipe now and then. It's become a staple for me: it's easy, always delicious, always attractive, and always appreciated.

2 chicken breasts, on the bone
1 lemon
4-5 cloves of garlic, halved
2/3 cup lemon juice
Fresh parsley
Fresh dill, chopped
Salt and pepper

Preheat oven to 400 degrees
Slice lemon in circles and line bottom of pan
Scatter fresh parsley over lemons
Place washed chicken in pan
Place halved garlic cloves between skin and meat of chicken
Drench with lemon juice (the more the better, will create the sauce)
Sprinkle with dill, salt, pepper and lots of paprika
Roast until browned (~40 minutes)
Remove chicken from pan
Reserve lemon slices, parsley and juices for sauce

Serves 2


  1. Looks great and easy! Would you recommend using a chicken breast instead, bones freak me out!?

  2. This is probably the only recipe that I make that requires (and it really does require) bone-in chicken. I've tried (twice) with boneless chicken breasts, and it just isn't as good - the chicken isn't nearly as tender and juicy, which is what makes this recipe so fantastic in the first place. Good luck with it!