Lemon Chicken Breasts

This is an Ina Garten recipe from her Barefoot Contessa – “How Easy is That?” cookbook.

And as the title of the Cookbook suggests – this was a very easy recipe.

What inspired me to prepare this for dinner was Val’s picture and post on her blog 
As soon as I saw her photo I knew that this would be on our menu in the near future.
I made just two adjustments.  
I used fresh oregano rather than dried oregano and
I skipped the first step.
I didn’t see how warming the garlic in the oil first would make any discernible difference to the finished dish.

Lemon Chicken Breasts

Copyright, 2010 Barefoot Contessa, How Easy is That?

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 (I used a couple of tablespoons of fresh 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

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. (I skipped this step)

 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.

3 Comments Add yours

  1. a quiet life says:

    looks delish, i had my very favorite chicken recipe tonight, ina's parmesan chicken, my hands down all time fav. i am willing to try more ~

  2. Pondside says:

    That's one of my favourites too.I enjoyed your butter tart recipe – tonight's dessert to be taken to my sister's place.

  3. This has proven to be a very popular Ina recipe time and time again. As always a recipe is only a guideline and I am happy to have brought her recipe back into our kitchens.

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