Sheryl Crow’s recipe for roasted chicken breasts
I’m usually not one to check out celebrity cookbooks, but I ran across this recipe in an issue of Prevention magazine on a week when chicken breasts happened to be on sale. Apparently this is a favorite from Sheryl Crow’s recent cookbook, If It Makes You Healthy (and I thought I was a fan of questionable puns). The recipe was easy, tasty, and made enough for two meals. (On day #2 I used the extra meat to make tacos, quesadillas, or burritos.)
Idea to make this even simpler:
I’ll buy enough ingredients to make this recipe 2 or 3 times. Place the meat in the marinade in plastic bags or containers then freeze until you’re ready to use. That way, as the chicken thaws, it’s marinating too.
Prep time: 20 minutes + baking
4 bone-in, skin-on chicken breasts
1/3 cup olive oil (I use half flavored oil, like basil, half regular)
3 tablespoons fresh lemon juice (the juice of about 1 lemon; go ahead and toss the whole lemon in the bag once you’re done juicing it)
3 cloves garlic (or ½ teaspoon garlic powder)
1 teaspoon dried basil or Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
- In a mixing bowl, add all of the ingredients except the chicken. Stir.
- Add the chicken to a large, heavy-duty plastic bag and then pour in the marinade ingredients.
- Marinate at least 4 hours or overnight.
- Preheat the oven to 425 degrees.
- Add ½ tablespoon olive oil to a nonstick skillet and bring to medium-high temperature.
- Remove the chicken from the marinade and put it in the hot pan, skin side down. Heat for about three minutes or until the skin is browned.
- Place the chicken breasts on a baking sheet lightly coated with cooking spray.
- Cook for about 20 minutes or until an instant-read thermometer measures the chicken at 155 degrees. (The chicken meat should reach 160 after it’s out of the oven.)
- Allow the chicken to sit for five minutes before serving.