Herb and Lemon Roasted Chicken

One of my favorite things to do during my days off here in the city is to shop at the Union Square Farmer's Market. Saturdays at the market are my favorite because there are the most vendors there that day selling all sorts of beautiful and seasonal produce, sweets, breads and proteins.

This past Saturday at the market I picked up some fresh thyme, chicken, ground bison, sheeps milk ricotta cheese, apples and beets. I ended up using the bison and ricotta in a gnocchi dish (that recipe will be on the blog soon!) and I decided to simply roast the chicken in an herb oil.

This chicken dish is moist and bursting with flavor! It takes little time to throw this dish together (picking the thyme is probably the most time consuming part) and can be cooked ahead of time if desired. 

Pair this chicken with some roasted potatoes or add it to a salad. However you decide to enjoy it, I guarantee it will be delicious and satisfying. Enjoy!

Herb and Lemon Roasted Chicken:

2 large chicken breasts

1/4 cup picked rosemary leaves

2 tablespoons picked thyme leaves

1 cup extra virgin olive oil

1 lemon, sliced

salt and pepper

1. Preheat the oven to 350° and line a baking sheet with parchment paper.
2. Season both sides of the chicken with salt and pepper and transfer the chicken to the baking sheet.
3. In a blender combine the rosemary, thyme and olive oil. Puree until the herbs have broken down.
4. Pour the herb oil onto the chicken and top with lemon slices. Bake for about 20-30 minutes, until the chicken has cooked through and is no longer pink on the inside. Let rest for 5 minutes before serving.