Lemon Chicken Breasts

Name: Lemon Chicken Breasts
Total time: 52 min
Yield: 4 servings
Cuisine: Mediterranean
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

52m

Serves 4

barefootcontessa.com

Lemon Chicken Breasts

barefootcontessa.com

52m

Serves 4

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.

Lemon Chicken Breasts

52m

Serves 4

barefootcontessa.com

Lemon Chicken Breasts

barefootcontessa.com

52m

Serves 4

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.