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Herb Roasted Chicken
7 bone-in chicken breasts
2 lemons, divided
1/2 cup roasted red pepper vinaigrette
2 tbs chopped fresh dillHeat oven to 400°.
Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.
Grate enough peel from 1 lemon to measure 1 tsp zest. Squeeze juice from zested lemon. Mix lemon zest and juice with vinaigrette and dill until blended. Pour over chicken. Turn to evenly coat both sides of breasts with vinaigrette mixture.
Cut remaining lemon into 7 slices. Tuck under chicken breasts on baking sheet.
Bake 50 to 55 min or until chicken is done (165°). Serves 7
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