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Rosemary Thyme Chicken Baked In Parchment
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Description
Baking the chicken in parchment helps keep it extra moist. You can add whatever seasonings you like, but these are my favorite. This recipe is very easy to adjust to the number of servings you need.
Ingredients
- 6 whole Chicken Breasts
- 1 whole Lemon, Cut In Half
- ½ teaspoons Salt
- ½ teaspoons Pepper
- ½ teaspoons Garlic Powder
- ½ teaspoons Parsley, Dried
- ½ teaspoons Rosemary, Dried
- ½ teaspoons Thyme, Dried
Preparation
Rinse and pat dry your chicken breasts. Trim any fat or other blemishes from your chicken.
Place a piece of parchment paper on a plate or on your counter. Center a piece of chicken the long way on the parchment. Squeeze a small amount of lemon juice over the chicken. Lightly sprinkle with a small amount each of salt, pepper, garlic, parsley flakes, rosemary and thyme (or your choice of seasonings). Minced garlic would also work well.
To seal the packet, fold the long edges of the parchment paper over the chicken, and staple to secure. Fold the edges up again so they meet in the middle, and staple once more, making sure the flaps underneath are in place.
Place the packets on a baking sheet at least 1 inch apart. Bake for 35 to 40 minutes at 350 degrees F, or until the internal temperature reaches 165 degrees F.
Remove from parchment paper to a serving plate.
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