Lemon Garlic Chicken for one

 

 

Any of us who are keen cooks will recognize that our journey as a cook goes through several evolutions.  I began my journey as a young girl with a few tentative opportunities in my mother's kitchen.

Not a lot then as mom was not a cook who tolerated children in the kitchen. I was mostly relegated to stirring.  This gradually led to being allowed to help peel vegetables.

 

As a Brownie and a Girl Guide, I cooked to earn merit badges. This also afforded me the opportunity to "practice" things in my mother's kitchen. Making pudding, peeling vegetables, simple things really.

When I got to grade 8 at school I was finally allowed to take Home Economics. By that time my mother had gone back to work and I was already getting supper ready at home, but at that point it was mostly reheating things my mother had prepared ahead of time. 

 

As I got more proficient my mother actually let me cook a few things, but not many as she had a very strict food budget and manner in which she wanted things to go, but I was allowed to make gravy and spaghetti and things like that.

One of my first jobs was as the pastry chef at a hotel here in Nova Scotia. I was responsible for all of the appetizers, first courses and desserts. I love LOVED that job! It didn't really require a lot of skill really. There was a baker who came in and baked the cakes. I had to assemble them, etc. and of course put them out for service.

 

As a young Bride my skills evolved even further and I went to cooking for two to eventually cooking for a family of seven as well as their friends and our extended family members.  Suffice it to say I really enjoyed those years.

I have always had a reputation as being a great and a competent cook. People have always enjoyed sitting at my table. 

 

Once my children grew up and I moved over to the UK I trained as a chef, which was something I always wanted to do.  I then worked as a personal chef for many years prior to retiring.   I went from cooking silver service dinner parties for 25 people down to cooking for two people again.

And now, after a further transition two years ago, and except for very occasionally, I now cook for mainly for one.  I have to say cooking for one has been the most difficult transition.  Especially as I am a person who loves food and who loves to cook! Another learning curve!

This recipe I am sharing today is for a delicious moist and well flavored chicken breast which marinades for a time in a delicious tenderizing marinade and then is simply roasted to perfection in a moderate oven.  As simple as it is this marinated lemon garlic chicken breast is truly delicious!

 

WHAT YOU NEED TO MAKE LEMON GARLIC CHICKEN FOR ONE

Not a lot really.  Make sure you get yourself the best chicken that you can afford.  Free range if possible and anti-biotics free.

• 1 fat clove garlic, peeled and chopped
• 2 TBS fresh lemon juice
• 1 TBS extra virgin olive oil
• 1/2 tsp sweet paprika
• 1/2 tsp Italian seasoning
• 1/4 tsp fine sea salt
• 1/4 tsp ground black pepper
• 1 (6-ounce) boneless, skinless chicken breast

 

I kept my garlic fairly chunky for this. I was lucky enough to have some fresh local garlic to use in this recipe and I really wanted to taste it. 

Italian seasoning is a seasoning blend of a variety of herbs, notably marjoram, rosemary, thyme, basil and oregano.  Sometimes a few other things are added. You can easily make your own.  I have an extensive list of make your own herb blends here. 

I really like making my own as then I know how old the herbs are that I have used and exactly what is in each blend.

 

HOW TO MAKE LEMON GARLIC CHICKEN FOR ONE

Nothing really could be easier and if you stick to my timings and instructions you can be assured of perfectly cooked, tender and moist chicken each and every time. 

Whisk the garlic, lemon juice, olive oil, paprika, Italian seasoning, salt and black pepper together in a bowl.

Prick the chicken all over with a fork and then add it to the bowl, turning to coat it in the marinade, and pushing it down to cover. Seal with some plastic cling film and place in the refrigerator to marinate for at least 20 minutes. (Pricking the chicken really helps to get the flavors of the marinade into the chicken.)

Preheat the oven to 350*F/180*C/gas mark 4. Line a small baking sheet with some aluminum foil and butter the foil. Remove the chicken from the marinade and place onto the baking sheet. (I like to spoon some of the marinade over top, especially the garlic bits.)

Roast in the oven for 25 minutes or until the chicken is cooked through and the juices run clear. (Chicken temperature will read 165*F/74*C.)

Remove from the oven and tent with a piece of foil. Leave to rest for 10 minutes. Serve hot with rice or orzo and your favorite vegetable or a salad on the side.

 

I served mine with some hot buttered orzo and a microwave steamed cob of sweet local corn. (I am enjoying that corn as long as I can!)  This was really delicious!

It would go well with any kind of pasta or rice, or even potatoes.  I really hope that you will be inspired to want to give it a go!  Tender and juicy delicious! 

If you are in the same situation as myself and cooking for only one or two people you might also enjoy the following recipes.  Smaller families deserve to eat well also!  And from scratch too!

LAMB WITH LEMON, MINT & POTATOES - Tender lamb chops, perfectly seasoned and then pan-grilled to perfection along with some crushed new potatoes. A most delicious combination! 

CLASSIC POT ROAST FOR TWO -  All of the delicious flavors of a full sized pot roast without all the leftovers.  There is nothing much more satisfying than a fall-apart tender meaty pot roast to feed the soul and tummy on a cool autumnal day. This scaled down version of an old family favourite delivers on all levels! 

GARLIC BUTTER SALMON & BROCCOLI FOR TWO -  Salmon and broccoli are perfect partners. So are salmon and garlic! Put the three together and you have a really delicious entrée that everyone will love.  It is perfectly sized for two but you can very easily multiply the amounts to serve more!

Lemon Garlic Chicken for One

Yield: One

Author: Marie Rayner

Prep time: 25 MinCook time: 25 MinTotal time: 50 Min

Tender, juicy and filled with flavor. This is an excellent dinner for one which cooks in less than half an hour. Serve with rice or hot buttered orzo. A vegetable or salad on the side is very nice. Plan ahead as the chicken need to marinate for at least 20 minutes.

Ingredients

• 1 fat clove garlic, peeled and chopped
• 2 TBS fresh lemon juice
• 1 TBS extra virgin olive oil
• 1/2 tsp sweet paprika
• 1/2 tsp Italian seasoning
• 1/4 tsp fine sea salt
• 1/4 tsp ground black pepper
• 1 (6-ounce) boneless, skinless chicken breast

Instructions

1. Whisk the garlic, lemon juice, olive oil, paprika, Italian seasoning, salt and black pepper together in a bowl.
2. Prick the chicken all over with a fork and then add it to the bowl, turning to coat it in the marinade, and pushing it down to cover. Seal with some plastic cling film and place in the refrigerator to marinate for at least 20 minutes.
3. Preheat the oven to 350*F/180*C/gas mark 4.
4. Line a small baking sheet with some aluminum foil and butter the foil. Remove the chicken from the marinade and place onto the baking sheet. (I like to spoon some of the marinade over top, especially the garlic bits.)
5. Roast in the oven for 25 minutes or until the chicken is cooked through and the juices run clear. (Chicken temperature will read 165*F/74*C)
6. Remove from the oven and tent with a piece of foil. Leave to rest for 10 minutes.
7. Serve hot with rice or orzo and your favorite vegetable or a salad on the side.

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