Lemon Chicken

Name: Lemon Chicken
Prep time: PTM
Yield: 4 Servings
Ingredients: u00bc cup good olive oil; 3 tablespoons minced garlic (9 cloves); u2153 cup dry white wine; 1 tablespoon grated lemon zest (2 lemons); 2 tablespoons freshly squeezed lemon juice; 1u00bd teaspoons dried oregano; 1 teaspoon minced fresh thyme leaves; Kosher salt and freshly ground black pepper; 4 boneless chicken breasts, skin on (6 to 8 ounces each), or chicken thighs; 1 lemon

By Leslie Blythe Chicken Baking, Sautéing

October 11, 2021

My brother-in-law Russell was visiting his friend Julia in Ann Arbor Michigan and she made Ina Garten's Lemon Chicken. Ina's recipe uses chicken breasts, but thighs work equally as well. Julia says that the important details of the recipe are the bed of aromatics on which chicken roasts, the herb and salt infused oil, and the high heat. I just wish I was there to partake!

Yields: 4 Servings

Ingredients

¼ cup good olive oil

3 tablespoons minced garlic (9 cloves)

⅓ cup dry white wine

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons freshly squeezed lemon juice

1½ teaspoons dried oregano

1 teaspoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin on (6 to 8 ounces each), or chicken thighs

1 lemon

Directions

1Preheat the oven to 400° F.

2Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 × 12-inch baking dish.

3Pat the chicken breasts dry and place them skin side up over the sauce. 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.

4Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Recipe from Barefoot Contessa How Easy is That? by Ina Garten, 2010.

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