Lemon Chicken Breasts

Courtesy of Ina Garten; Barefoot Contessa How Easy is That?

1/4 c olive oil
3 Tbsp minced garlic (about 9 cloves)
1/3 c dry white wine
1 Tbsp grated lemon zest (from 2 lemons)
2 Tbsp fresh lemon juice
1 1/2 tsp dried oregano
1 tsp minced fresh thyme leaves
salt, pepper
4 boneless chicken breasts, skin-on (I'm thinking the skin is optional)
1 lemon

Preheat oven to 400 degrees

Warm olive oil over med-low heat; add garlic and cook for just 1 minute - don't allow to brown. Off the heat, add wine, lemon zest, lemon juice and herbs and 1 tsp salt. Pour into a 9x12 inch baking dish.

Pat chicken dry and place them in pan, skin side up over the sauce. Brush with olive oil, season well with S&P. Cut lemon into wedges and tuck around chicken.

Bake 30-40 minutes until browned. (Her tip is to place under the broiler for 2 minutes or so if the skin isn't brown enough) Cover pan tightly with tin foil and allow to rest for 10 minutes before serving. Serve with pan juices.

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