One way to fight back pain is to follow an anti-inflammatory diet, where the focus is on eating fruits and vegetables, nuts, “good” fats, and lean cuts of meat. That’s where this lemon chicken recipe comes in. Celery is an especially anti-inflammatory food as it contains numerous antioxidants, as well as properties that help to lower blood pressure and cholesterol levels. Celery seeds meanwhile, are even more potent and advantageous when it comes to fighting inflammation.
Lemon chicken recipe, with celery (serves 2-4)
This lemon chicken recipe uses celery seeds as the basis for a dry rub of sorts, for chicken breasts. You can feel free to use skin-on chicken here and add additional herbs and seasoning under the skin if you like, as well. Given that grilling season is upon us, you can also take your skillet outside and cook your meal directly over an open flame. Be sure to adjust the cook time accordingly, however!
- 4 chicken breasts (skin-on, optional)
- 1 teaspoon dried parsley
- 1/2 teaspoon celery salt
- 1/4 teaspoon sweet paprika
- Salt & pepper
- 1/3 cup olive oil
- 2 lemons, thinly sliced
- 1 yellow onion, quartered
- 2 celery stalks, quartered
- 1/2 cup chicken stock
- Preheat the oven to 450 degrees.
- Pat the chicken breasts dry with a paper towel. Set aside.
- In a small bowl, mix together the parsley, celery salt, paprika, and a pinch of salt & pepper. Whisk in the olive oil.
- Place the lemons, onion, and celery on the bottom of an oven-proof skillet. Place the chicken breasts on top of the lemons and vegetables. Pour the olive oil mixture over the top of the chicken.
- Roast the chicken for approximately 25 minutes. Pour the chicken stock in the skillet, and continue to roast for an additional 10-15 minutes, until the chicken is cooked all the way through.
- Allow the chicken to rest for at least 5 minutes before serving. Serve with the vegetables, and pan juices spooned over the top.
What would you serve alongside this lemon chicken recipe?