This is my sister-in-law's recipe and one that we use very often for Shabbat lunch. It's easy and quick to prepare, very healthy when made with fresh ingredients, and is a favourite of my husband's.
I make whole wheat breadcrumbs in my food processor from stale challah every week and keep it in a ziploc bag. I use those to make this recipe.
This can be served warm or cool.
- 4-6 ServingsServings
- 1 whole chicken cut up in 1/8ths
- 4 tablespoon olive oil
- 1 lemon juiced
- zest of 1 lemon
- 1 cup whole wheat breadcrumbs
- 1 tablespoon thyme
Preheat oven to 375.
Combine the olive oil and lemon and coat each piece of chicken in the wet ingredients.
Mix breadcrumbs, lemon zest and thyme on another plate.
Coat chicken pieces in the dry mix after coating it in the olive oil and lemon juice.
Cook chicken 45 minutes or until no longer pink on the inside (the meat thermometer should read 165 degrees).