Ingredients
Instructions
Serves 6-8.
First: Heat oven 450°F or grill medium-high 400-450°F.
Second: Grate lemon zest into large bowl, squeeze lemon juice. Whisk in oil, salt, garlic powder, oregano, onion, thyme and pepper. Toss chicken to coat.
Third: Arrange even layer on two rimmed sheets; bake 25 minutes or until 165°F internally. Or grill 6-7 minutes per side.
Fourth: Serve immediately or cool then store airtight refrigerated up to 5 days.
Notes
Source: photographed Make It Fast. Intro: Use in different meals across days; roast vegetables alongside or save that step for another night. Partial neighboring page for curried chicken salad is outside this recipe and not transcribed.