I love this. Simple, easy and delicious. As always you can multiply the ingredients. I only made it for a quick late night dinner with only two breasts. Try using several different dried herbs. Oregano works best for me. Combined with the lemon, it gives out an awesome tang!

• 2 chicken breasts with bones & skin attached
• 1 lemon
• ½ large white onion
• Dried oregano leaves
• Extra-virgin olive oil
• Salt & Freshly ground black pepper

Heat oven to 400°. Generously rub breasts all over with olive oil (hehe) and place skin side down on a plate. Thinly slice onion and spread across the bottom of a baking dish. Use one half a lemon and one half an onion for every two breasts you’re roasting. Squeeze juice from half of a lemon on the two breasts. Season with salt & pepper. Dust chicken with dried oregano leaves. Place breasts skin side up atop the bed of onions. Again, squeeze juice from the other half lemon on the two breasts. Season with salt & pepper. Dust chicken with dried oregano leaves again.

Roast for 25 minutes or so. Eyeball it. I keep it in toll the skin is toasted brown. Roasting time will vary depending on the thickness of the breasts. Pan fried asparagus and mushroom rice pilaf would be excellent compliments to this dish. For the asparagus, prepare much like the recipe here. Instead of roasting it in the oven, place in a hit skillet with a little bit of olive oil and fry over high heat for about five minutes or until it’s just about tender. Have fun! Yankees suck!