Roasted Chicken with Lemon "Confit"

Bone-in chicken breast roasted with thinly sliced lemons. The lemons are chopped into confit after cooking with the chicken juices and served on the side.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 579 Calories

Ingredients

• salt and ground black pepper to taste
• 2 bay leaves
• 2 lemons, thinly sliced
• 1 ½ teaspoons olive oil, or as needed
• 2 skin-on, bone-in chicken breasts
• 1 teaspoon dried thyme, or to taste

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a baking pan with olive oil.

Step 2

Lay 1/3 of lemon slices on the bottom of the prepared pan; top with 1 bay leaf and 1 chicken breast, skin side-up. Repeat layer with another 1/3 of the lemon slices and the other bay leaf and chicken breast. Cover with the remaining lemon slices. Sprinkle thyme, salt, and pepper on top.

Step 3

Place chicken on the middle rack of the preheated oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 4

Transfer baked chicken onto a plate to rest, about 15 minutes. Transfer cooked lemons onto a cutting board. Dice and mix into the pan juices. Spoon mixture onto a serving plate with the chicken.