Ginger Lemon Garlic Chicken

This is a spur of the moment recipe that I threw together tonight purely out of chicken boredom. I was all set to bake off some breaded cutlets when something inside me protested. The prospect of eating breaded chicken for the 3rd 10th or so time this month was so unappealing. I eat so much chicken that I must constantly find ways to perk it up. It didn't help that it was slim pickings in the refrigerator. I built this recipe on what I had on hand; fresh lemons, ginger, and lots of garlic. Twelve large cloves of it. But the lemon is the outstanding flavor here, not so much that it overwhelms you or makes you want to pucker but enough that it plays the leading role, even with enough garlic to keep the vampires at bay. Which could be a good or bad thing...it all depends...I'm just saying. The subtle hints of ginger and garlic work so well with the lemon. There's also a bit of Dijon mustard, Worcestershire sauce, and oregano for flavor. To add a bit of richness and to balance out the lemon I threw in a couple of tablespoons of butter at the end. This was completely delicious and so satisfying. I conquered the chicken doldrums...until we meet again.

Ginger Lemon Garlic Chicken

(by Reeni)

1 and 1/2 pounds boneless Chicken Breast or 2-3 large bone-in Breasts

Sea or Kosher salt and fresh black pepper

2 lemons*, one of them juiced, the other sliced

1 teaspoon Dijon Mustard

1 teaspoon Worcestershire sauce

12 large cloves of garlic, sliced lengthwise

1-inch of fresh ginger, minced

1 teaspoon Oregano

1. Preheat oven to 425 degrees. Prepare a 9x13 inch baking or casserole pan by spraying it with oil or first lining it with aluminum foil, then spraying with oil.

2. If using boneless breasts pound out with a mallet or skillet until about 1-inch thick. Season with salt and pepper. Place in pan.

3. In a small bowl whisk together the juice, mustard, and Worcestershire until well combined, Add the garlic, ginger and oregano, whisk. Season with salt and pepper. Pour over chicken and pile the garlic cloves right on top of the breasts. Cover with slices of lemons.

4. Cook the boneless breasts about 25 minutes or until juices run clear, bone-in breasts about 45-50 minutes until juices run clear. Let set for five minutes before serving.

5. Serve with the juices spooned over top.

*Use room temperature lemons. If using straight from the refrigerator microwave for 15 seconds first. Roll the lemon under your palm against the counter top before slicing.

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