MyPlate Tasty Lemon and Herb Chicken

Name: MyPlate Tasty Lemon and Herb Chicken
Prep time: 10M
Total time: 35M
Yield: 4 Servings
Ingredients: ¼ cup Extra Virgin Olive Oil; 2 tbsp. Lemon Juice; 2 tsp. freshly chopped cilantro; 2 tsp. Minced Garlic; 2 tsp. GOYA® Oregano Leaf; 1 packet Low Sodium Sazón with Oregano; ½ tsp. Adobo Light with Pepper (50% Less Sodium); ½ tsp. GOYA® Ground Cumin; ½ tsp. Crushed Red Peppers; 4 bone-in, skin-on chicken breast halves, about 2 lbs. (remove skin before eating)

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<h2 class="subheader">Your New Family-Favorite Chicken Recipe</h2> Break free from your everyday chicken routine with this robust herb-and-lemon chicken dish. The shining ingredient: GOYA® <a title="Adobo Light with Pepper" href="umb://document/c8ce81eb93964588990d4155a923121a" data-id="8310">Adobo Light All-Purpose Seasoning with Pepper</a>, which adds el sabor, the flavor, that your family will ask for again and again. Cook in the oven for an easy baked chicken dish, or on the grill for a tasty outdoor variation.

Total Time

35m

Prep Time:10m

Yields:4 Servings

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Ingredients

¼ cup

GOYA® Extra Virgin Olive Oil

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2 tbsp.

GOYA® Lemon Juice

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2 tsp.

freshly chopped cilantro

2 tsp.

GOYA® Minced Garlic, or 4 cloves garlic, finely chopped

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2 tsp.

GOYA® Oregano Leaf

1 packet

GOYA® Low Sodium Sazón with Oregano

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½ tsp.

GOYA® Adobo Light with Pepper (50% Less Sodium)

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½ tsp.

GOYA® Ground Cumin

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½ tsp.

GOYA® Crushed Red Peppers

bone-in, skin-on chicken breast halves, about 2 lbs. (remove skin before eating)

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Directions

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Step 1

In bowl, mix together olive oil, lemon juice, cilantro, garlic, oregano, Sazón Natural and Complete, Adobo Light, cumin and red pepper flakes; transfer to large zip-top bag. Add chicken; turn to coat completely. Transfer to refrigerator; marinate at least 2 hours, or up to 24 hours for best results. Bring chicken to room temperature 30 minutes before cooking, discard marinade.

Step 2

Heat oven to 425°F. Place chicken skin-side up on foil-lined baking tray. Cook chicken until golden brown and cooked through (internal temperature will register 165°F on quick-read thermometer when inserted into thickest part of meat without touching the bone), about 25 minutes. Remove and discard bone and skin before eating.