Hey guys!
So we are officially all settled into our new apartment in Atlanta! We are in love with our location. Chris is only about a mile from his school so he is able to walk to and from classes! I've been hanging out and making the house cozy. I've had to be very conscientious about the things I cook because we are on a very strict budget right now, so I've been doing a LOT of baked chicken.
Here is one of my favorites that I've made so far:
Lemony Baked Chicken with Herbes de Provence
So we are officially all settled into our new apartment in Atlanta! We are in love with our location. Chris is only about a mile from his school so he is able to walk to and from classes! I've been hanging out and making the house cozy. I've had to be very conscientious about the things I cook because we are on a very strict budget right now, so I've been doing a LOT of baked chicken.
Here is one of my favorites that I've made so far:
Lemony Baked Chicken with Herbes de Provence
- 1 1/2 Tbsp Herbes de Provence
- Fresh Ground Black Pepper
- Fresh Ground Kosher Salt
- 1/2 Lemon, quartered
- Olive Oil
- 2 Boneless Skinless Chicken Breasts, about 6 to 8 oz. each
- Tinfoil
Directions:
Preheat oven to 375.
Place chicken breasts in the glass baking dish and rub each side of the chicken with olive oil. Sprinkle each side with equal amounts of salt, pepper, and herbes de provence. Place lemon slice on top of each breast and the remaining slices in the pan. Cover with foil.
Bake for 30 minutes. Halfway through, remove the foil and spoon liquid from bottom of the baking dish over the chicken. Cook uncovered for the remaining time.
Let sit for five minutes before serving.
I served with boiled potatoes and asparagus with hollandaise sauce. You can find the recipe for hollandaise sauce here:
Note: For the hollandaise sauce, I cut the recipe in half. You can save the remaining sauce for eggs Benedict in the morning ;]
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