Serves 4

• 2 lemons, sliced

• 1 tablespoon rosemary

• 1 tablespoon thyme

• 2 cloves garlic, thinly sliced

• 4 chicken breasts (boneless, skinless)

• Dash salt & pepper

• 1 tablespoon extra virgin olive oil

Preheat oven to 425F.  Layer ½ of the lemon slices on the bottom of a baking dish. Sprinkle with ½ of the herbs and ½ of the sliced garlic.

Place the chicken breasts on top and sprinkle salt & pepper. Place remaining lemon, herbs, and garlic on top of the chicken. Drizzle with olive oil. Cover with a lid or foil.

Bake for 45 minutes until chicken is cooked through. If you want the chicken to be a bit more “roasty” then remove the lid/foil and broil for another few minutes (watching carefully not to burn it).

Tip: You can add a leftover sliced chicken breast to your salad for lunch the next day!