3-4 boneless skinless chicken breasts
1/2 white onion
1 lemon, juiced
2 Tbsp. canna oil
3 1/2 Tbsp. olive oil
1 Tbsp. minced garlic
1 Tbsp. salt free lemon & herb seasoning
1/2 Tbsp. parsley (fresh/dried)
1 tsp. onion salt
1 tsp. chicken grill seasoning
1 tsp. garlic powder
2 pinches kosher salt
pepper to taste
Preheat oven to 350 degrees. In a glass mixing bowl, pour in 1 tablespoon canna oil and 3 tablespoons olive oil. Measure in the minced garlic, lemon and herb seasoning, parsley, onion salt, chicken seasoning, garlic powder, salt and pepper. Add as much of the lemon juice as you see fit, I like to add all the juice of one lemon, but you can also use the juice of half the lemon and cut the other half into 1/4 inch slices to arrange around the chicken as it cooks. Give this marinade a quick whisk until combined.
Take your chicken breasts and rinse them and pat dry with paper towels. If the bowl you made the marinade in is large enough, go ahead and place the chicken in the bowl and cover with the marinade. The chicken is ready to be cooked, but can also be put in Ziploc bags and marinate for up to two days in the fridge. Grab a baking sheet and grease with 1/2 tablespoon olive oil. Place the chicken on the baking sheet, and pour any excess marinade right on top. Slice the onion into 1/4 or 1/2 inch slices and arrange around and on top of the chicken. Cook in the oven at 350 degrees for 30-40 minutes until all juices run clear. Check on the chicken about 20 minutes in and adjust time as needed. Let the meat cool a few minutes, grab a pastry brush and dip into the remaining tablespoon of canna oil. Brush lightly over the chicken breasts before serving.