Lemon Chicken Breasts
Skill Level: Easy
Time: 15 min prep, 30-40 min cooking
Servings: 4 servings
From: Barefoot Contessa How Easy Is That? by Ina Garten
¼ cup olive oil
3 T. garlic, minced (9 cloves)
1/3 cup dry white wine
1 T. grated lemon zest (2 lemons)
2 T. freshly squeezed lemon juice (1 lemon)
1 ½ t. dried oregano
1 t. fresh thyme leaves, minced
fresh ground pepper
4 boneless chicken breasts (1 ½ – 2 pounds)
Preheat oven to 400 degrees.
Warm the olive oil in a small saucepan over medium low heat, add the garlic, and cook the garlic for just 1 minute but do not allow the garlic to turn brown. Turn off the heat and add the white wine, lemon zest, freshly squeezed lemon juice, oregano, thyme, and 1 teaspoon. Pour into 9 x 12-inch baking dish.
Pat the chicken breasts dry and place them in the baking dish. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes until the chicken is done and the skin is lightly browned. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with pan juices.