cleverchickadee


Lemon Basil Chicken and Mushrooms by quornflour

I get meat from a CSA, so like many things you get from a CSA you do not always have complete control over what you are getting. In a recent delivery I got a bone in chicken breast.

Last spring I took a knife skills class where I learned to de-bone a chicken, but I had friends over and I just wanted to take the easy route, you could do this with boneless too, though I am not sure if or how that changes cooking time.

Anyway, this is a pretty simple recipe and you end up with chicken that you can eat with a wide variety of other things.

You will need:

  • A pair of bone in chicken breasts
  • 2 lemons – the juice there of
  • 4 garlic cloves – smashed
  • 2 tablespoons of olive oil
  • Salt about a ½ teaspoon
  • Pepper
  • 6-10 basil leaves
  • ¼ a red onion
  • 6 medium coarse chopped button mushrooms

It is pretty easy to put it all together (except the basil leaves, onion and mushrooms), since you put it all in an oven safe glass covered dish and let it marinade for 2-3 hours, if you are going to cook in the dish you marinade in you will need to marinade on the counter. Do not put a dish straight from the fridge to the oven unless you are looking for a reason to clean up glass shards.

Before you cook it, take the garlic cloves that have been in the marinade and the basil leaves and push them up between the skin and the meat and put the skin side down in the cooking dish. Add the onion and sprinkle the mushrooms over top and place the lid or tinfoil.

Skin side down, bake in an oven for about 40 minutes with the lid on at 400⁰, then for another 10 minutes (or until the skin gets golden) with the top off and the skin side up. Tent and let rest for about 10 minutes and then enjoy with your favorite veggies or a starch or both.

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