Herb and Lemon Roasted Chicken Breast

I've been meaning to post this for quite some time now but didn't get around to it. I found this recipe from another blog The English Kitchen. We love our white chicken meat here as long as the skin is off. That's how 2 of the family member prefers it. However with her original recipe she kept the skin on. Hers looks absolutely delicious!

I love finding different recipes for chicken and when I found this one I had to give it a go.

For our side we had it with mash and the The English Kitchen had hers with roasted potatoes I believe...

Ingredients

4 chicken breasts skin off
2 fluid ounces of extra virgin olive oil
the finely grated zest of two unwaxed lemons (cut the remainder of the lemons into thin slices and set aside)
4 cloves garlic, peeled and minced
4 sprigs of fresh thyme
2 fresh rosemary sprigs
4 tbs finely chopped fresh chives
4 tbs finely chopped fresh flat leaf parsley
4 tbs finely chopped fresh tarragon
sea salt and freshly ground black pepper



Method

Mix together the olive oil, lemon zest and minced garlic. Remove the leaves from the thyme and rosemary and mince. Stir them into the olive oil along with the chives, parsley and tarragon. Mix all very well together. Rub the herb all over the chicken and lay each breast in a flat plastic container, placing each one on top of two lemon slices. Lay another two lemon slices on top of each breast. Cover and chill for about an hour.

Preheat the oven to 200*C/400*F/ gas mark 5. Place the chicken breasts into the baking dish, keeping the lemon slices on the bottom of each breast and the slices on top of each breast. Sprinkle with some sea salt and freshly ground black pepper.

Roast in the heated oven for about 25 to 30 minutes, or until the chicken breasts are cooked through, with the juices running clear and the skin is golden brown. Remove from the oven and allow to rest for about 5 minutes before serving.