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 220C.  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 20 minutes until chicken is cooked through.  If you want the chicken to be a bit more “roasted” then remove the lid/foil and grill for another few minutes (watching carefully not to burn it).

Serve with salad or vegetables & enjoy!

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