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Lemony Chicken Breast
I adapted this from a Barefoot Contessa recipe. It's an easy and tasty dish that you can throw together quickly. I'm not sure it's interesting enough to serve for a dinner party, but certainly for a casual get together with friends or family. Ingredients
- 1/4 cup good olive oil
- 3 1/2 tablespoons minced garlic (11 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (1-2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons minced fresh thyme leaves or 1/2 tsp dried thyme
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each) or 8 chicken thighs (bone in, skin on)
- 1 lemon
Directions
- Preheat your oven to 400 F.
- Heat the olive oil in a saucepan over medium-low heat, add the garlic, and cook for just one minute â not allowing the garlic to burn. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, stir, and pour into a 9-by-12-inch baking dish.
- Pat the chicken breasts dry with a paper towel and place them skin side up over the sauce in the dish. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.
- Bake for 30 to 45 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isnât browned enough, put it under the broiler for two minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with kosher salt and freshly ground black pepper and serve hot with the pan juices.
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