I'm not sure if I'm making a mountain out of a mole hill but it seems harder and harder to come up with ideas all four of us will for eat for dinner anymore. Of course, if I stuck with burgers, hot dogs, chicken nuggets, fish sticks and pizza the kids would be ecstatic but I'm really trying to create some healthier family go-tos everyone enjoys.
Last night I may have nailed one and, really, it couldn't have been any simpler.
I'm really trying not to fear cuts of meat with bones in them. I think it's easy to stick with things like boneless, skinless, chicken breasts or ground turkey, but if you look at options in the grocery store, bone-in cuts of chicken are routinely cheaper, whether they are legs, thighs or breasts. I've been sticking with the darker cuts because they are harder to dry out but it was time to take the leap to white meat.
Last night I proudly served what I thought wasan amazingly looking dinner.
No one said a word.
NOT A WORD!
Then I realized something… they were all eating!
No complaints. No funny faces. No grumbles. No bargains -- well, a few to get everyone to try the farro but that's another story.
The chicken was eaten by all so I decided I'd share. Hopefully you'll be able to recreate the fabulousness at home!
Here's what I did…
Ingredients
- ½ cup lemon juice
- 2 tablespoon honey (42g)
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper (I used a black/green/red mix)
- 2 split chicken breasts (4 pieces)
Instructions
In the morning I whisked the lemon juice, honey, salt and pepper together to make the marinade.
I put the chicken and the marinade in a bag and placed it in the fridge to marinate all day.
When it came time to cook dinner, I preheated the oven to 350 degrees and placed the chicken breasts on a roasting rack.
Note: My roasting pan is an old rack on top of a cookie sheet lined with aluminum foil. Hey, it works. 😉
Roast for 50 to 60 minutes based on the size of the chicken breasts.
Let them sit for 10 minutes.
Serve with your favorite sides.
I chose broccoli and, following my strategy of serving one new thing with two known things, went with farro on the side. I loved it! The boys were on the fence but they all ate some after pulling the, "Can you just eat a few bites for Mom?" card. Works almost every time. 😉
📖 Recipe
Roasted Honey-Lemon-Pepper Chicken Breasts
Ingredients
- ½ cup lemon juice
- 2 tablespoon honey 42g
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper I used a black/green/red mix
- 2 split chicken breasts 4 pieces
Instructions
- In the morning I whisked the lemon juice, honey, salt and pepper together to make the marinade.½ cup lemon juice, 2 tablespoon honey, ½ teaspoon kosher salt, ½ teaspoon fresh ground pepper
- I put the chicken and the marinade in a bag and placed it in the fridge to marinate all day.2 split chicken breasts
- When it came time to cook dinner, I preheated the oven to 350 degrees and placed the chicken breasts on a roasting rack.
- Roast for 50 to 60 minutes based on the size of the chicken breasts.
- Let them sit for 10 minutes.
- Serve with your favorite sides.
The Chicken Recipe
nice recipe and looks delicious, I will definitely try this out to make my family feel lip smacking
Rebecca
I can't wait to try this one, Roni! Quick question: it looks like you left the skin on when roasting. Is this accounted for in the nutritional info? TIA!
roni
Yes, I used "breast meat and skin roasted" in my search for NI. I can't lie. I'm a skin girl. 🙂
Sammy Carton
Aside from eating a delicious dish, you also find the pleasure of a good diet. I check on the nutritional information and I guess the calories you would be taking from this is fine. Generally, I find all dishes to be good for diet as long as the word MODERATION is always present.
tina posey
The fried chicken breast seems amazing,I also like the fried foods,but I think we shouldn't have to much.
roma
Roni, I really love your attention to detail (your conversation) when posting recipes for cooking/baking. It’s like standing in the kitchen alongside a close friend, chopping, talking, laughing, tasting & cooking together. I thought that I knew how to cook, but I am finding at 60+ years of my life, I have a lot to learn. This recipe is a "must do" for me in the very near future - I cannot wait to try it. By the way with your culinary instruction, I have really gotten pretty good at mastering the technique to “Supreme a Grapefruit.”! I’m eating healthy, losing weight via the WeightWatcher lifestyle, so you’re really helping me a lot. Thank YOU for all your great instructions! BTW... your boys are TERRIFIC!
Biz
I actually prefer meat on the bone - you are correct - less expensive and I think its just so much more flavorful. Kudos on everyone liking it!