Garlic Lemon Chicken

Bring the warmth of the Mediterranean to your dinner table with this aromatic roasted chicken dish. The combination of garlic, lemon, and rosemary creates an intoxicating fragrance that will have your family gathering in the kitchen before dinner is even ready.

Ingredients

• 4 boneless, skinless chicken breasts (6-7 oz each)
• 6 cloves garlic, minced
• 2 lemons, juiced and zested
• 3 tbsp fresh rosemary, chopped
• 4 tbsp olive oil, divided
• 1 cup pearled farro
• 2½ cups chicken broth
• 2 medium zucchini, sliced into rounds
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Preheat oven to 425°F. In a small bowl, combine minced garlic, lemon juice, lemon zest, chopped rosemary, 3 tablespoons olive oil, salt, and pepper to create the herb oil marinade.

2. 2

   Pat chicken breasts dry and place in a baking dish. Pour half of the herb oil mixture over the chicken, rubbing it in thoroughly. Let marinate for 15 minutes at room temperature.

3. 3

   Meanwhile, rinse farro and combine with chicken broth in a medium saucepan. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes until tender. Drain any excess liquid.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Sear the marinated chicken breasts for 3-4 minutes per side until golden brown.

5. 5

   Transfer the skillet to the preheated oven and roast for 12-15 minutes until chicken reaches an internal temperature of 165°F.

6. 6

   While chicken roasts, toss zucchini rounds with remaining 1 tablespoon olive oil, salt, and pepper. Grill on a grill pan or outdoor grill for 2-3 minutes per side until tender with nice grill marks.

7. 7

   Let chicken rest for 5 minutes, then slice. Serve over the cooked farro alongside grilled zucchini, drizzled with the remaining herb oil mixture.

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Matt's Place

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