| #Lemon Sage Sauce | |
| sage | 1-2 tbsp chopped |
| lemon juice | 2 tbsp |
| garlic | 2 cloves minced |
| yellow onion | 1/4 c chopped |
| olive oil | 1/4 to 1/3 c |
| sea salt | 1/4 tsp |
| black pepper | Crushed |
| paprika | 1/4 tsp |
| dijon mustard | 1 tbsp |
| #For the Pan | |
| chicken breast | 1.15 lbs or 16-17 ounces |
| onion | Half, Sliced |
| Lemon | slices to place on chicken |
| Black pepper | to season on top |
| Sage leaves | Extra to garnish |
Preheat Oven to 400F.
First blend your lemon sage marinade. Blend marinade ingredients all together in food processor or blender until a creamy yellow sauce is formed. (see pictures in recipe).
Place cleaned/trimmed skinless chicken in large bowl or casserole dish.
Pour the marinade over the chicken thighs or chicken breast. Place chicken in fridge to marinate 10 to 20 minutes. This is optional but gives it more flavor. If you are using chicken breast, you might want to marinade for 15 to 25 minutes in fridge first.
Next place all the marinated chicken in an oven safe skillet or keep in a large casserole dish.
Add your olives and onion slices around the chicken and lemon slices on top of each chicken.
Season with extra salt/pepper.
Bake/Roast for 20-25 minutes, checking internal temperature at 20 minutes to see progress. If you are using thick chicken breast, you might have to bake longer.
Broil last 2-3 minutes to create a crispy outside on the chicken and lemon slices on top.
Remove and let cool for a few minutes before touching chicken after broiling.
Serve baked chicken with the marinade and garnish with sage leaves.
Depending on the thickness of your chicken, the baking times might vary. If you use chicken breast, the cooking time will be closer to 25-30 minutes. Still check at 20 minutes for doneness.
OPTIONAL Vegetable: 1 cup chopped vegetable of choice
