I’ve been making this recipe for quite a few years ago, but remember what I put when I first tried it. “There are times when I bite into a new recipe and I just exclaim, “Wow.”
Rarely do I hear “ooh and ahhs” from our children on something that is 100% healthy and delicious. Well, with this Citrus Herb Chicken, it was a bit more than that. Out of my full mouth came something like, “Oh yum, that is so moist and I love the blend of those flavors. I can’t believe how good it is and how easy it was to prepare, and it’s perfect for my 17 Day Diet Keeping the Weight Off: What are You Eating? I can eat this every day without guilt.”
Yes, I’m always on and off in my big push to lose some of those pounds that I have put on over the last years, but I do know that choosing healthy, low carb, whole food, recipe options are always best, and this is perfect. The best part though is that our kids gobbled it up right along with me.
The variety of flavors bursts in your mouth and leaves you wondering. Who would expect lemon to pair so well with chili powder?
While I made this with skinless, boneless chicken breast, it’s a perfect recipe for which to take advantage of some of the varying chicken sales, since this works just as well with pieces.
As I shared in my “Easy Ways to Get Dinner on the Table fast” post, often I come home and separate my bulk chicken packages into individual freezer bags with some kind of marinade or seasoning rub before putting them into the freezer. For this, I did use the package of chicken that had been tossed with a bit of Worcestershire Sauce. Yes, that’s it. That’s my lazy marinade, but it works. When I have my homemade seasonings and rubs mixed up, I will add some of those in as well (and they’re so good.)
This recipe has been added to my repertoire of “Power Cooking and 10 Minute Dinner” ideas, since it’s perfect for the freezer. When I get home from the store, I will mix together the seasonings, add in the chicken and lemon juice and put it all in a freezer friendly bag until I am ready to bake. Then it’s as simple as thawing, dumping in a pan, and baking (or grilling).
Make extra chicken breasts, since this is a great C.O.S.T cooking recipe (Cook Once, Serve Twice). It’s so delicious topped on salads or wrapped in a pita for a quick lunch on the go.
It’s a fresh tangy spot in the midst of this dreary winter weather, (but if you are reading this during the blazing hot days of summer, it’s perfect on the grill.)
Recipe: Easy Citrus Herb Chicken
Summary: This fresh, tangy Citrus Herb Chicken is packed with unexpected flavors. Make extras for another day, as it’s perfect with salads.
6 chicken pieces
3 Tablespoons lemon, lime or orange juice
2 teaspoons garlic salt
2 teaspoons dried oregano, crushed
1 teaspoon chili powder
1/4 teaspoon pepper
McCormick’s Lemon Herb* (optional – I have used this when I was out of oregano and it’s a great all purpose blend)
Preheat oven to 425 degrees.
If using pieces, remove the skin from chicken, if desired.
Rinse chicken and pat dry.
Lay the chicken in even layer in pan.
Lightly salt and pepper the top.
Drizzle with juice. (I used fresh lemon and just squeezed it liberally over all the chicken and retrieved the seeds. ;))
Combine oregano, chili powder, garlic salt and pepper.
Sprinkle and rub seasoning mixture over chicken, turning the pieces to coat evenly. (Lightly sprinkle a bit of Lemon Herb seasoning over everything. *optional)
*Bake for 35 – 40 minutes in oven ( until the chicken is tender and juices run clear ) or delicious cooked on the grill.
If you have difficulty telling if chicken is done, meat thermometer should read 170 for breast and 180 for leg or thigh, but I always just cut it open and make sure there’s no pink (because I am fancy like that. 🙂
Spoon the extra pan juices over the chicken before serving.
Preparation time: 10 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 4
Another 10 Minute Dinner idea