When I was growing up, we ate chicken a lot. A LOT. My dad used to joke that if my mother could find enough ways to prepare it, we’d have chicken 365 days a year. He wasn’t far off and she was very good and finding new and interesting ways to do chicken. Everything from Chicken Cacciatore to Chicken Pot Pie and beyond. I guess I’ve continued the tradition by coming up with my own favorites.
This recipe features two of my loves in the kitchen–lemons and fresh sage! And it’s super simple to make. I like to serve it with a fresh and crispy salad with stuff right out of the garden.
Conscious Shopping Tip: Make more than you need for dinner and use the leftovers the next day. Lemony and aromatic, this is wonderful to use in chicken salad or sliced and served cold over a bed of lettuce and fresh garden vegetables.
Lemon Sage Chicken
- 2 lbs boneless skinless chicken breasts or thighs
- 1/4 C olive oil
- juice of two lemons (about one-third cup)
- 1 T lemon zest
- 3 T fresh sage, chopped
- 1 clove garlic, crushed and chopped
- 3/4 t sea salt
- 1/2 t freshly ground black pepper
- Step 1 Make marinade by thoroughly combine olive oil, lemon juice, lemon zest, sage, garlic, salt, and pepper.
- Step 2 Pour into a large glass baking dish.
- Step 3 Add chicken, turning once to coat.
- Step 4 Cover and refrigerate for 1 hour, turning the pieces every 15 minutes.
- Step 5 Heat oil in a skillet over medium-high heat.
- Step 6 Place the chicken in the hot skillet, working in batches if necessary to not overcrowd the pan.
- Step 7 Discard the marinade.
- Step 8 Cook 4 to 6 minutes per side or until chicken feels firm to the touch and inside temperature reaches 165 degrees F.