So there was a chicken sale at the grocery store the other day. And since I’m still laid off (has it already been 2 weeks?!), I thought I would get some cheap protein. Trying to use up whats in the fridge, I decided to make a lemony, herbed, Moroccan inspired, something something baked chicken.

I started off with a marinade to get the meat as tender and flavourful as possible. Then did up a rub, seared off, and popped in the oven to finish cooking. The marinade made the chicken very moist and tender.


Buttermilk Chicken Marinade


  • 3/4 c cream
  • 1/4 c water
  • 1 tbsp vinegar or 1 c buttermilk instead of first 3 ingredients
  • 1 tsp cumin
  • 2 tsp chili lime salt
  • 1 tsp moroccan rub
  • 1/2 lemon juiced
  • 1 tbsp minced garlic


  • Mix all ingredients, whisking to blend
  • Pierce chicken with a fork and place in marinade, covering chicken
 When ready to cook the chicken, remove it from the marinade and pat dry.


Lemon Baked Chicken



  • 1 tablespoon olive oil
  • 1 tablespoon whole grain mustard
  • zest of 1 lemon chopped fine
  • 1 tsp cumin
  • 1 tsp moroccan rub
  • 1 1/2 teaspoons dried oregano
  • 4 leaves fresh basil chopped fine
  • 1/4 teaspoon kosher salt
  • 1/2 tbsp minced garlic


  • 4 strips of bacon cut up
  • 1 c chicken stock


  • Rub the above mix on both sides of each piece
  • Fry the bacon until crisp, in an oven safe frying pan
  • Remove bacon from pan and set aside
  • Brown each side of the chicken, removing from the pan when browned.
  • Add 1/4 c of chicken stock to deglaze the pan, then pour in remaining stock
  • Place the chicken back into pan
  • Sprinkle bacon on top of chicken
  • Cover and pop into oven and bake for an hour at 350F
  • Give a squirt of lemon juice over the chicken and serve

Just a side note: that due to my messed up sense of taste, that I find overly strong lemon flavour rather horrifying. To me a little goes a loooong way. But, pre-sinus infection, I would have added the juice of half a lemon to the stock and sliced up a lemon, placing the chicken on top of that before popping into oven.

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