Easy Dinner: Lemon Herb Chicken

Prep Time: 5min

Grocery List

• Chicken (breast or thigh — doesn’t matter)

• 1 - 1.5 Onion (Sweet, Yellow, or White — whatever your preference is)

• 1 bunch of Garlic

• FRESH Herbs: thyme, sage, rosemary — you can usually buy a “poultry blend”

• Lemon

• Olive Oil

• Redmond’s REAL Pink Himalayan Sea Salt

• Black Pepper

How To

• Preheat your oven to 300. Pro Tip: If you want your chicken to be juicier, preheat it to 200, but you’re going to roast everything for 3-4 hours instead of 2-3

• Coat a pyrex or Le Crest with olive oil

• Throw your chicken in your pot

• Add salt + pepper — anywhere between 1-3 tsp

• Dump some olive oil on top

• Chop your onion and throw that in your pot

• Peel you garlic - throw that in your pot

• Toss your herbs on top of your chicken

• Squeeze lemon on top; if you’ve frozen your lemon juice, put 2-3 cubes in your pot

• Cover with a lid or aluminum

• Bake for 1.5-2 hours at 300; 3-4 hours at 200