Bay Leaf Infused Chicken with Lemon and Herbs

This dish features tender chicken breasts marinated in a fragrant bay leaf infusion, complemented by zesty lemon and fresh herbs. The slow-cooking method ensures the chicken is juicy and flavorful, while the bay leaves add a subtle earthiness that enhances the overall profile. It's a perfect balance of traditional and creative elements, making it a delightful main course for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 bay leaves
• 1 lemon (juiced and zested)
• 4 cloves garlic (minced)
• 1 tablespoon fresh thyme (chopped)
• 1 tablespoon fresh rosemary (chopped)
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup chicken broth
• Fresh parsley (for garnish)

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper to create a marinade.
2. Add the bay leaves to the marinade and mix well.
3. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 1 hour, preferably overnight.
4. Preheat your oven to 375°F (190°C).
5. Remove the chicken from the marinade and place it in a baking dish. Pour the chicken broth around the chicken.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the chicken is cooked through and juices run clear.
7. Let the chicken rest for a few minutes before slicing. Serve garnished with fresh parsley.