Lemon Herb Marinated Chicken Breasts
This marinade is great to have on hand for chicken or fish all summer long.
Ingredients
For the marinade:
1/2 cup olive oil
1/2 cup canola oil
3 tbsp freshly squeezed lemon juice
1 tsp finely chopped lemon zest
1 tbsp honey
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh basil, chopped
Combine all the ingredients in a medium bowl.
To prepare the dish:
4, 7-8 oz chicken breasts, skin and wing bone left on
3 tbsp olive oil
Salt and freshly ground black pepper to taste
1 cup chicken stock
1 tsp lemon juice
2 tsp butter
Directions
Place the chicken breasts in a non-reactive shallow pan and pour the marinade over top. Refrigerate and let the chicken marinate for a minimum of 4 hours and up to overnight.
Preheat the oven to 450°F.
Heat the oil in a heavy, ovenproof sauce pan over medium-high heat. Remove the chicken from the marinade and season with salt and pepper. When the oil is hot, sear the chicken breasts skin side down until they are nicely coloured, 3 to 4 minutes. Turn the chicken breasts over and place the sauce pan in the oven. Bake for 20 to 25 minutes, until the juices run clear.
Remove the chicken breasts to a serving platter and pour off the oil from the pan. Place the pan over medium-high heat. Add the chicken stock and lemon juice and bring it to a boil. Use a wooden spoon to scrape the bottom of the pan. Cook until the stock is reduced by half. Add salt and pepper to taste. Remove from the heat, swirl in the butter and pour the reduced sauce over the chicken breasts.