Lemon Herb Chicken (Reciped Inspired by THE SILENT COMPANIONS)

Get ready, Tartlets. I’m serving up the perfect fall meal with my Lemon Herb Chicken.

Just like last year, it feels like it’s been awhile since I’ve gone into the kitchen to make a proper meal. It’s been a low-key summer, living on lots of quick and delicious salads, grilled burgers, and refreshingly cool drinks.

Now that it’s October, though, I’m craving all things cozy. This Lemon Herb Chicken is the ideal transition meal from summer food over to comfort food, with the added benefit of still being completely low-key.

My book-inspired recipe for The Silent Companions is a nod to Hetta, Annie’s mysterious and sinister little girl. Hetta is forever tending to her gardens, growing tons of fresh herbs, like the good little witch she is. Hetta’s herbs play a pretty important part in the novel, particularly toward the end, and they were the inspiration for this bookish recipe.

I don’t have a garden like Hetta does, so I wanted my Lemon Herb Chicken to use fresh herbs found easily in grocery stores, or, if you shop like I do, at your local farm stand.

Sage is a welcome addition to any poultry dish, and I find that delicately scented thyme is always available, even as summer produce draws to an end. What really brings this recipe together, though, is the woody, earthy rosemary, which infuses the herb mixture with a wintry essence. Rosemary always readies me for the colder months and all the hygge food they bring.

Lemon Herb Chicken is one of my husband’s favorite meals. I’ve also made a variation of it for various holiday dinners, since it’s easily prepped the night before and can be finished off quickly on the day of your gathering.

Just toss the fresh herbs into a mini-chopper, along with some lemon zest, garlic, and olive oil to create a wet rub for the meat. You schmear the rub all over the chicken breasts, add a squeeze of lemon juice, then let the whole thing sit in the fridge for a few hours, or even overnight.

When you’re ready  to cook, just fire up a pan on the stove, and your dinner is ready in about 15 minutes. #WinnerWinnerChickenDinner

What I love about Lemon Herb Chicken is that it packs a real punch when it comes to flavor. The brininess of the salt, the sharpness of the lemon, and the robust herbs really wake up your tastebuds. The outside of the chicken is seared a deep, delicious, golden brown, and flecks of the glistening greenery provide crispy, crunchy bursts of flavor. Most importantly, the meat always turns out amazingly tender and juicy, thanks to sitting in the rub for a few hours.

My favorite part of Lemon Herb Chicken, though, is the rich au jus that simmers in the pan while the chicken cooks. It has amazing depth of flavor, so don’t forget to pour it into a gravy boat and serve it alongside your meal. People will fight over this stuff, believe me.

I like to serve Lemon Herb Chicken over a bed of fluffy, mashed sweet potatoes. Their starchiness is perfect for soaking up the au jus, and the natural sweetness of the potatoes is a perfect compliment to the salty, savory chicken.

Plus, you can’t beat bright orange carbs for lending a perfect pop of fall color to a perfect fall meal!

Lemon Herb Chicken

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 4 hours hrs 25 minutes mins

Servings 4 people

Ingredients

  

• 4 boneless, skinless chicken breasts, pounded thin (about 1 lb)
• 1.5 tbsp chopped fresh thyme
• 2 tbsp chopped fresh sage
• 2 tbsp chopped fresh rosemary
• 1 tsp coarse sea salt
• 1 clove garlic, roughly chopped
• 1 lemon, zested
• 1/4 tsp ground black pepper
• 3 tbsp extra-virgin olive oil, divided
• 2 tbsp fresh lemon juice
• 1/4 cup water

Instructions

 

PREP INSTRUCTIONS

• Place a chicken breast between plastic wrap and, using a meat mallet or rolling pin, pound to an even thickness. Repeat with remaining chicken breasts, then set aside.
• Chop the thyme, sage, rosemary, and garlic, then place in a (mini) food processor.
• Zest a lemon into the processor, then add the sea salt and ground pepper. Place the lid on the food processor, then pulse a few times until well combined.
• Add 1 tbsp of olive oil to the food processor, replace lid, and pulse again until mixture is a paste-like rub.
• Rub each piece of chicken (both sides) with the lemon-herb rub, then place the chicken in a small baking dish so that pieces are close together. Pour the lemon juice over the chicken pieces, cover the dish with plastic wrap, and place in the refrigerator to marinate for 3-4 hours, or up to overnight.

COOKING INSTRUCTIONS

• Remove marinated chicken from the fridge about an hour before cooking so it comes to room temperature.
• Remove chicken from the dish and pat each piece dry, then set aside.
• Heat the remaining 2 tbsp of olive oil in a large skillet over medium-high heat. Once oil is heated, place the chicken in the pan and sear on one side, 5-6 minutes. Flip chicken over and sear on the other side, 3-4 minutes.
• Add the ¼ cup water to the pan, cover with a lid, then turn down the heat to low. Simmer another 5-10 minutes, or until chicken is cooked through.
• Serve chicken immediately with a side of mashed potatoes, rice, pasta, or quinoa, and don’t forget to pour the juice from the pan over it!

Notes

This recipe is an adapted version of Skillet Lemon Rosemary Chicken.