Incredible Moist Roasted Chicken with Lemon and Parsley

In a large bowl, add chicken breasts. Add salt and pepper and toss chicken with your hands. Let chicken sit for 5 minutes. Add milk and make sure all chicken is covered, with breast meat submerged in milk. Cover bowl with plastic and marinate overnight. One hour before baking, take chicken out of refrigerator and place on counter.

Ten minutes before baking, preheat oven to 375 degrees F.

Take chicken out of marinade and pat dry with a paper towel. Place chicken in 9 x 13 baking dish (I prefer pyrex glass).

Roll lemons back and forth with the palm of your hand to help lemons produce more juice. Slice lemons about 1/4 inch thick. With fingers, loosen chicken skin from chicken breast and put 1 teaspoonful of parsley under skin. Place two slices of lemon under skin with parsley. Pull skin back over lemon and parsley. Sprinkle each breast with a pinch of salt and black pepper.

Place in preheated oven and bake about 50 minutes, until instant read thermometer reads 160 degrees. Take chicken out of oven and cover loosely with a tent of aluminum foil. Let rest for 10 minutes.

Remove lemon slices and serve.