Monday, June 18, 2012

Garlic Lover's Roasted Chicken Breasts: #BlogChallenge Day 18

Sometimes I try to do my weekly shopping trip "early" (9am) in the morning so that I can find meat that is price-reduced for a quick sale. I recently scored a club pack of split chicken breasts for $0.99 per pound. I often cook and shred chicken to put in the freezer so that I can save time cooking dinner. But chicken be so blah and I rarely get excited over chicken. I decided to up the flavor of my roasted shredded chicken with garlic and lemon. I couldn't keep this chicken out of my mouth! And it goes perfectly in any dish I add it to. I think it would also be great for a pot-luck batch of chicken salad or bbq chicken sandwiches. Love it!
Garlic Lover's Roasted Chicken for Freezing
  • 6-8 cloves garlic, smashed and minced
  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4-5 lbs. split chicken breasts, skin removed
Preheat oven to 350F. Mix the first 5 ingredients together in a small bowl.

Place chicken on a baking pan with meat side up. Pour mixture over the chicken and rub it around, if you feel like it.
 Bake for 1 hour or until juices run clear when you poke it with a knife.
Let sit until cool and remove chicken from bones, storing in freezer bags or containers of your choice.

Makes 8 cups shredded chicken

Linked at these yummy sites:
Kelly's Passion for Nutrition


  1. Sounds yummy! I'm going to try this recipe. Love things I can throw together fast and this chicken recipe will let me do that.

  2. Ok, this sounds great!! I normally throw boneless chicken in the slow cooker with salt, pepper, and garlic and then when it's done shred it and freeze it. Will have to try this!

  3. This looks so yummy! I love garlic, so I pinned to my Virtual BBQ board. Thank you for linking up your recipe!