This lemon chicken was a perfect weeknight meal. It mostly involved pouring the ingredients in a baking dish, sticking it in the oven and forgetting about it. Not only was it easy, I was really impressed with how it turned out. Often, I don’t love recipes with whole chicken breasts; I feel like they can be pretty bland and sometimes I have a hard time with the chicken getting dried out. No such problem here! The lemon gives the dish lots of flavor, and the chicken is so moist and tender that it almost started shredding. I served this with some roasted balsamic Brussels sprouts that I’ll be posting soon – they were delicious as well. Can’t wait to make this one again!
- 1/4 cup olive oil
- 9 cloves garlic, minced
- 1/3 cup dry white wine
- 1 tbsp. grated lemon zest
- 2 tbsp. freshly squeezed lemon juice
- 1 1/2 tsp. dried oregano
- 1 tsp. minced thyme
- salt and pepper
- 4 boneless chicken breasts (the original recipe calls for skin on; I used skinless)
- 1 lemon, cut into 8 wedges
Preheat the oven to 400°F. Take out a baking dish that the chicken breasts will fit into comfortably without overlapping and without leaving a lot of empty space.
In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and saute for 1 minute (the garlic should not brown). Remove the saucepan from the heat and stir in the wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp. salt. Pour the sauce into the baking dish.
Pat the chicken breasts dry and nestle into the sauce (skin side up if you’re using skin on breasts). Brush lightly with olive oil and sprinkle generously with salt and pepper. Tuck the lemon wedges around the chicken breasts.
Bake for 30-40 minutes, or until the chicken is cooked through (an instant-read thermometer will come in handy here). If you’ve used skin on chicken and the skin has not browned enough, you can turn on the broiler for a minute or two. Remove from the oven, cover the pan tightly with aluminum foil and allow to rest for 5 minutes before serving.
Yield: 4 servings