Food Network’s Lemon Chicken Breasts
Total Time: 1 hr | Prep: 15 min | Inactive: 10 min | Cook: 35 min
Yield: 4 servings
¼ cup (good) extra-virgin olive oil *see article link below
3 Tablespoons garlic, minced (9 cloves)
⅓ cup dry white wine (can use Pinot Grigio, Pinot Gris, Sauvignon Blanc, Pinot Blanc, and dry sparkling wines … NOT Chardonnays)
1 Tablespoon lemon zest, grated (2 lemons)
2 Tablespoons lemon juice, freshly squeezed
1 lemon
1 ½ teaspoons dried oregano
1 teaspoon fresh thyme leaves, minced
Kosher salt
Freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
*How to Buy and Use Good Olive Oil
Instructions
Preheat the oven to 400° F.
Warm 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 by 12-inch baking dish.
Pat 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.
Bake 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.
Original recipe from Food Network: Barefoot Contessa
