Recipe

Lynn Duvall

Herb-Roasted Chicken Breast

2 teaspoons minced garlic

1 teaspoon grated lemon zest

¼ teaspoon dried oregano

¼ teaspoon dried thyme

¼ teaspoon ground sage

1/8 teaspoon found fennel (optional)

Pinch of cayenne pepper

½ teaspoon salt

1/8 teaspoon freshly ground pepper

1 Tablespoon extra-virgin olive oil

1 split whole skinless chicken breast cut with ribs, cut into 4 pieces

Olive or canola oil cooking spray

Preheat oven to 375 degrees.

In a small bowl, combine the garlic, lemon zest, oregano, thyme, sage, fennel, cayenne, salt and pepper. Whisk in the oil and lemon juice. Rub the mixture over the chicken pieces, coating well. Place the chicken on a plate, cover with plastic wrap and set aside for 15 minutes.

Arrange the chicken in a shallow baking dish just large enough to hold the four pieces. Bake for 15 minutes. Lightly coat the chicken with cooking spray and bake 15 minutes more.

Spray the chicken again. Bake until the juices run clear and the meat looks white when the breast is pierced with a knife in the center at its thickest point, about 10 minutes more. Let sit for 10 minutes for the juice to settle before serving. Serve hot or at room temperature. Serves 4.