Directions
- 1Preheat the oven to 400 degrees.
- 2Warm the olive oil in a small saucepan over medium-low heat.
- 3Add the garlic to the saucepan and cook for just 1 minute, ensuring it does not turn brown.
- 4Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt to the saucepan.
- 5Pour the sauce into a 9 × 12-inch baking dish.
- 6Pat the chicken breasts dry.
- 7Place the chicken breasts skin side up over the sauce in the baking dish.
- 8Brush the chicken breasts with olive oil.
- 9Sprinkle the chicken breasts liberally with salt and pepper.
- 10Tuck the lemon wedges among the pieces of chicken.
- 11Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned.
- 12If the chicken is not browned enough, put it under the broiler for 2 minutes.
- 13Cover the pan tightly with aluminum foil.
- 14Allow the chicken to rest for 10 minutes.
- 15Sprinkle with salt and serve hot with the pan juices.
Ingredients
- 0.25 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 0.33 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1.5 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt
- freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- 1 lemon, cut in 8 wedges
Equipment
small saucepan9 × 12-inch baking dishaluminum foil
Tips
- 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 after baking.
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