Tuscan Lemon Chicken
Ingredients:
4 chicken breasts (boneless, skinless) or 4 chicken thighs
1/3 cup olive oil
1/4 cup freshly squeezed lemon juice (about 1-2 lemons)
Zest of 1 lemon
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
Lemon wedges, for serving
Chopped fresh parsley, for garnish (optional)
Instructions:
1. Marinate the Chicken:
In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, Dijon mustard, salt, and pepper.
Place the chicken in a large resealable plastic bag or a shallow dish and pour the marinade over it. Make sure the chicken is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours for more flavor.
2. Grill or Bake the Chicken:
Grilling: Preheat the grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F (74°C) and is cooked through.
Baking: Preheat the oven to 400°F (200°C). Place the chicken in a baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
3. Rest and Serve:
Let the chicken rest for about 5 minutes before slicing. This helps retain the juices.
Serve the chicken with lemon wedges for squeezing and garnish with chopped parsley if desired.