One of the joys of cooking at home is having a bounty of ingredients to whip together soul satisfying meals that are healthy too.
I was in search of a chicken dish for my meat lovin’ husband that I could bake along with my favorite July 4th cake, since I was heating up the oven anyway.
Nothing is more versatile than left-over roast chicken, so the golden looking lemon-sage chicken breast was the perfect choice. Juicy, fragrant, chicken that only takes five minutes to prep- you’ll love this sage scented main course!!
Just be sure to make a double batch so that you’ll have plenty of leftovers! I used mine to add to a salad the next day with buttermilk dressing for a fast summer night meal.
Wondering what else you’ll find inside? You’ll find Double Chocolate Pancakes or Eggs Benedict for breakfast, Sesame Chicken Tenders or Spicy Pork Tacos with Sassy Slaw for lunch, or Spice-Rubbed Flank Steak with Chimichurri and Creamy Spinach for dinner – Joy shows you that classic, rich food can still be made to taste great with just a fraction of the fat and calories- a philosophy that I truly believe in!
Lemon-Sage Chicken Breast
4 bone-in chicken breasts, skin and excess fat removed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon dried thyme
16 fresh sage leaves
1 to 2 lemons, thinly sliced
Preheat the oven to 400°F. Line a baking sheet with parchment paper or coat with non-stick spray. Place the chicken breast on the prepared baking sheet, bone side down.
Sprinkle the salt, black pepper, and thyme over the chicken. Place 4 fresh sage leaves on top of each breast, and then top the sage leaves with the lemon slices (2 to 3 slices per chicken breast depending on the size.)
Roast on the middle oven rack for 40 to 50 minutes, until the inside is no longer pink when slit with a knife or the internal temperature reads 160Â°F.