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Chicken breast with lemon and herbs

Chicken breast with lemon and herbs
An interview with
Terry Miller

For those of you who are cookery virgins, celebrity chef Terry Miller shares with us his easy and affordable recipe that is completely fool-proof and, most importantly, wont break the bank. And the great thing is this recipe serves 4-6 people and even kids will enjoy it.

INGREDIENTS

4 pounds bone-in, skin-on chicken breast halves (Leaving the skin on and bone in produces richer flavor and costs less than boneless, skinless.)

3 tablespoons melted butter

1 tablespoon fresh thyme, rosemary, tarragon or sage (or 1 teaspoon dried)

1 teaspoon grated lemon zest (yellow part only)

¼ teaspoon salt

¼ teaspoon pepper

INSTRUCTIONS

  1. Adjust rack to the upper-middle position and preheat oven to 450 F.
  2. Line a broiler pan bottom with foil and lay slotted broiler pan on top.
  3. Pat chicken dry with paper towels and arrange skin-side-up on the broiler-pan top.
  4. Mix together the butter, herbs, lemon zest, salt and pepper.
  5. Brush the chicken with the melted butter mixture.
  6. Roast until the breasts register 160 F on an instant-read thermometer (taking care not to touch the bone), about 30 minutes.
  7. Transfer to cutting board and let rest for 5 minutes before serving.
  8. Makes 4 to 6 servings.

This recipe is extremely simple so feel free to add rice, vegetables or potatoes for you're own personal touch.

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