Lemon Chicken
This lemon chicken is all about crisp skin, real lemon, and a garlic-forward sauce that’s good enough to drink. Minimal effort, maximum payoff.
Servings: 4 people
Ingredients
- 1/4 cup good olive oil
- 3 tablespoons minced garlic 9 cloves
- 1/3 cup dry white wine pinot Grigio, Gavi, Sav blanc
- 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 black pepper
- 4 boneless chicken breasts skin on (6 to 8 ounces each)
- 1 lemon
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 about 30, depending on the size of the chicken breasts, until the chicken reaches 160°F and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Allow to rest for 10 minutes which will keep the chicken cooking. . Sprinkle with salt and serve hot with the pan juices.