Roasted Chicken With Lemon Confit
- 1 1/2 teaspoons olive oil, or as needed
- 2 lemons, thinly sliced
- 2 bay leaves
- 2 skin-on, bone-in chicken breasts
- 1 teaspoon dried thyme, or to taste
- salt and ground black pepper to taste
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking pan with olive oil.
- 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.
- 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).
- 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.
olive oil, lemons, bay leaves, skin, thyme, salt
Taken from www.allrecipes.com/recipe/259107/roasted-chicken-with-lemon-confit/ (may not work)