Lemon Garlic Roast Chicken

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  0.5 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Parsley, Fresh
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  2 tsp Thyme, Fresh
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  1 tsp Rosemary, Fresh
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  4 tsp 4 teaspoons salt (divided)
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  0.8 tsp 3/4 teaspoon ground black pepper (adjust to your taste)
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  1 Lemon(108g)
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  1 Yellow Onion(110g)
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  3 Garlic(9g)
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  4 lbs Chicken Breast, Boneless Skinless
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  0.5 cup Wine, White, Dry

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  0.3 cup Lemon Juice, Fresh

Instructions

1. 1Pat the chicken breasts dry with paper towels. Mince the fresh garlic, chop the parsley, thyme, and rosemary, and slice the lemon, onion, and additional garlic cloves.
2. 2Combine the olive oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons salt, and black pepper in a small bowl.
3. 3Arrange the lemon slices, onion slices, and garlic slices in the base of a 12-inch skillet over medium-high heat. Place the chicken breasts skin-side down on top, cook 4–5 minutes until the skin begins to brown.
4. 4Flip the chicken skin-side up and coat both sides with the oil-herb mixture, rubbing it into the meat and under the skin. Pour the white wine and fresh lemon juice around the chicken, then sprinkle the remaining 1 teaspoon salt over the top.
5. 5Cover the skillet with a lid and reduce heat to medium. Cook 20–25 minutes, basting halfway through, until an instant-read thermometer inserted into the thickest part reads 165°F and juices run clear.
6. 6Remove the lid, increase heat to medium-high, and cook uncovered 3–5 minutes until the skin is golden brown and crispy, basting once more.
7. 7Remove from heat, cover tightly with foil, and let rest 10 minutes.
8. 8Cut the chicken into quarters or eighths and divide evenly into 4 airtight containers while hot, distributing the pan juices, cooked onions, and garlic slices among each container. Refrigerate up to 4 days or freeze up to 3 months.