Marinated Chicken Breast Recipe

This is my all time favorite Chicken Breast Recipe. I recommend using the chicken breast with the bone in. I don't know what it is, but a bone-in chicken breast will retain it's juices much better than a regular chicken breast.

Plan on doing the prep work one day in advance to serving. It is best to marinate for 24 hours. Although, I have done it in a few hours when I was in a pinch.

Chicken Cook Time: 1 to 1 1/2 hours.

Ingredients

Herbs de Provence

Salt and Pepper

Olive Oil

1/2 Lemon per Breast

Method

Soak Chicken in large bowl with cold water (and ice) and a generous amount of salt for 20 minutes.

Remove Chicken, rinse, then place in plastic container for marinating. Add generous amount of Olive Oil (approximately 1/2 cup or more) then squeeze the whole Lemon into the container.

Add Salt and Pepper to taste, and lightly sprinkle the Herbs De Provence over the Chicken. Cover container, and let marinate for 24 hours.

Remove Chicken from container and place in baking pan.

Pour all the drippings over the Chicken.

Bake for 1 to 1 1/2 hours.

This chicken marinade recipe freezes really well. Make twice as much as you need, and put the rest in the freezer for another time. Chicken should be very moist. I also like to take the pan drippings and sprinkle them over the rice for extra taste.

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