Monday, April 25, 2011

Ina Garten's Lemon Chicken Breast

I bought a large bag of lemons at the grocery store this weekend. Inspired by summer, freshness, and simplicity, I am on a mission to use more lemons in my cooking. This dish is great: chicken the way it should be. Fresh and delicious. Sometimes a little skin tastes good. :)

From She's Cookin'


1/4 cup good olive oil
3 Tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 Tablespoon grated lemon zest (2 lemons)
2 Tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground pepper
4 boneless chicken breasts, skin on (6-8 ounces each)
1 lemon


Preheat oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute, but don't allow the garlic to turn brown.

Turn off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9x12 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 eight 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 two minutes.

Remove from oven, cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. 

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