Fresh is best in this easy lemon herb chicken even picky eaters will love

This delicious dish got its start after a long day of carpooling. As I was driving home, I mentally reviewed what was in my house to make for dinner. Beyond the chicken that was thawing in the refrigerator, the answer was, “Not a lot, Karen. Not a lot.”

Fortunately, it was summertime, and my herb garden was flourishing. I grabbed a few handfuls from several plants and created this tasty marinade.

Its flavor profile is simple enough that even the pickiest of eaters will love it — yet it’s elegant enough that you can serve it for a dinner party.

Having your own herb garden, by the way, will save you money, make your food tastier and help you be a happier human.

Don’t be intimidated: Herb gardens are far more manageable than vegetable gardens. Herbs can be grown in pots, indoors or outdoors. Once you develop a taste for fresh herbs, there’ll be no turning back.

Keep this recipe in mind when you are browsing those spring plant sales in the next few weeks. Summer you will thank you.

• Karen Nochimowski is the author of the cookbook “6-Minute Dinners (& More!),” featuring more than 100 simple recipes. Karen also started and runs Momma Chef’s Soup Kitchen and Momma Chef’s Little Free Pantries. Part of her cookbook proceeds go toward feeding those facing food insecurity. Find her book on Amazon.

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Lemon Herb Chicken

Juice of 2 lemons (or ⅓ cup lemon juice)

¼ cup extra-virgin olive oil

¼ cup chopped fresh herbs, such as basil, rosemary, parsley, oregano

2 teaspoons kosher salt

4 garlic cloves, chopped

6 bone-in, skin-on chicken thighs or breasts

Preheat the oven to 375°F.

In a mixing bowl, combine the lemon juice, oil, fresh herbs, salt and garlic.

Place the chicken skin side up evenly around a 9-by-13-inch baking dish and pour the marinade over the chicken. (I try to stuff some of the marinade under the skin.) You can also slice one of the squeezed lemons and put it around the dish for extra flavor.

Bake uncovered for 35 to 40 minutes until golden brown and the internal temperature reads 165°F.

If you like crispy skin, broil the chicken for the last 5 minutes until the skin has browned; just keep an eye on it so the skin does not burn.

Serves 6.

Dairy-free, egg-free, gluten-free, low-carb, nut-free, sesame-free

— Karen Nochimowski