Lemon Herb Chicken
There's no skin on this bone-in chicken breast; it's topped with herbs, thin slices of lemon, and a lettuce leaf to seal in moisture.
Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about 1 teaspoon for every 3/4 of a pound. Unlike marinades, rubs can be applied just before cooking or up to several hours ahead. Substitute 2 teaspoons dried tarragon for the fresh in the recipe, if you prefer.