Lemon Chicken Breast Recipe

A couple of weekends ago, I laid in bed watching Food Network and Cooking Channel for 4 or 5 hours. It wasn’t one of my proudest moments. On this particular Saturday morning, Food Network was running a chicken recipe marathon. Just as Ina Garten’s show came on Dallan, plopped down into bed next to me. Something you guys don’t know about Dallan? He will watch Food Network and Cooking Channel with me all day long. I think they are two of the only television channels we can peacefully watch together. After Dallan saw Ina’s Lemon Chicken Breast Recipe he nonchalantly said, “you need to make this sometime”. Tuesday evening, I did just that.

This recipe is flavorful, easy and healthy! Give it a try.

INGREDIENTS:

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
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)
1 lemon

DIRECTIONS:

Preheat the oven to 400 degrees.

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 X 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.