Lemon Herb Chicken is a descriptive name, but this dish is really called Juan’s Chicken. Juan is my friend who made the pop-up recipe calculator possible and since I can’t repay the favor with coding — I know enough to be dangerous — I moved to safer ground, the kitchen, and came up with this.
I wanted a dish that’s a healthful alternative to microwave meals and takeout, and fast enough for weeknights. I also wanted minimal cleanup, knowing how often that’s a deal-breaker at the end of a long day. Just cooking can make me feel victorious some nights, don’t expect me to spend much time cleaning.
So I started with ingredients he likes, using pantry staples and eliminating any slicing, dicing or chopping. I popped everything into a cooking bag, which I don’t use often enough, giving me moist chicken with no cleanup. This was ready for the oven in less time than it took to preheat it, and my oven comes to temp in a little over four minutes.
Juan’s a very creative guy and writes some beautiful music. I enjoyed playing the tunes on his blog while making this; his song Tonight is my favorite. I hope you like this, Juan, and thank you again.
Juan’s Chicken
1 large oven bag
1 TB flour
1/2 cup low-sodium chicken broth
1/4 cup lemon juice, fresh-squeezed or bottled
4 medium skinless, boneless breasts, about 1 pound
kosher salt and fresh-ground pepper
1 – 2 cloves of garlic, put through a press or minced, about 1 heaping teaspoon
dried basil and dried thyme, about 1 TB of each
1 heaping tsp dried, minced onion
OR
onion slices from the salad bar
Set a rack in the middle of the oven and preheat to 350F/180C/Gas 4. Prepare the oven bag with the flour as directed on the package.
Add the chicken broth and lemon juice to the bag and squish well to incorporate and blend in the flour. Place the bag on a rimmed baking sheet or in a baking dish. Season the breasts with salt and pepper, add them to the bag, turn them over to coat them and spread them into a single layer.
Sprinkle on the garlic, basil, thyme and onion, or top with onion slices. Seal the bag and cut slits into it, as directed on the package.
Bake about 25 – 30 minutes, until the chicken is cooked through.
Optional: Garnish with lemon slices or squeeze an extra bit of lemon juice onto the plated chicken.
Copyright (C) 2008 From Scratch All Rights Reserved 
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{ 11 comments… read them below or add one }
Ella,
This looks like another one that’s right up my alley! The chicken burritos with black beans sustained me through the election and the chore of posting about the God’s-on-our-side crowd. If your recipes continue to do me so much good, I’ll split the Nobel prize money with you! (Now, that’s a true LOL!)
Seriously – I’m going to have to put a plaque above my kitchen that says, “This space dedicated to Ella”!
shoreacres’s last blog post..With God on Our Side, Redux
Looks like my kind of recipe. Cleaning up is no fun. I’ve never tried to use a cooking bag… Hmm. I will find one and try it out.
Nicole (Nico’s Eats)’s last blog post..IKEA-inspired meatloaf with gravy
Oh, Shore – Aren’t you a doll? Thank you so much. I like this very much, even the dehydrated onion which I don’t often use, but fresh onions are beyond me.
It dawned on me, while rearranging the freezer and moving the left-over tortillas, that a full recipe of the burrito filling could be used for 2 burritos and 1 big stacked enchilada. I think I’ll do that next time.
Hi, Nicole – To be honest, I’d forgotten about cooking bags till I spotted them while buying some plastic wrap. I’ve used them before, always with good results, often for a ham. I’ve heard so many people say they use the gigantic ones for Thanksgiving turkey, which I’ve never tried, I decided to try them this way. Now what to do with the ones left in the box….
I’m so glad I subscribed to your blog. Your recipes are so simply but sound so tasty.
I’m a big fan of lemon and herbs with chicken. Never cooked with a bag before, I’ll have to try it out.
Jack’s last blog post..links for2008-11-06
Hi, Jack! – Thank you so much, and especially for the vote of confidence in subscribing. I really appreciate it.
I hope you like this. I’m a big believer in the rule of thumb of my favorite chefs, from the late Julia Child to Ming Tsai: a few good ingredients, simply prepared. That’s not to say I don’t make more complicated things, but with prices what they are and the time crunch every autumn, simple is my favorite path to take.
Ella!
Thank you so much for this. I really appreciate it. It does look yummy and I will definitely try it this weekend!
I also thank you for your compliments on my music
Best!
Hi, Juan! – I love your music! I hope this hits the spot and thanks again.
Ella, this recipe looks delicious. Thanks for sharing.
You’re welcome, bead. I’m really pleased with how it came out and it could not be faster. Enjoy!
Hi Ella!
Last night I made this, and it was DELICIOUS! It was easy to make and best of all, there was virtually nothing to clean after. Awesome!
Thank you again.
Juan, my friend! I’m soooo glad you liked this. Now if anyone ever tells you a recipe has your name written all over it, you can say, “Been, done.”
Bon appetit!