Lemon Chicken Breast
Adapted from Barefoot Contessa's HOW EASY IS THAT cookbook.,
- Ready In:
- 1⁄4 cup olive oil
- 3 tablespoons garlic, minced
- 1⁄3 cup dry white wine
- 1 tablespoon lemon zest, grated (2 lemons)
- 2 tablespoons lemon juice, freshly squeezed
- 1 1⁄2 teaspoons dried oregano
- 1 teaspoon fresh thyme leave, minced
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper, freshly ground
- 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. 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.
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Really good flavors. I used fresh oregano since we have it growing, and skinless chicken since that is what we prefer. I did pour the oil over the chicken though (probably half what is called for), and it gave it a nice little browning. I also only sprinkled salt over the chicken (didn't add the extra two times), so the salt ratio was good for us. It was too bad that the liquid around the chicken burned totally black onto the baking dish, it would have made a tasty "sauce" - maybe if you added more liquid that wouldn't happen and you could use it that way.
I quartered a 1.3 kilogram chicken (just about impossible to get skin on chicken here and even less on the bone the only way is to bone a whole chicken, I did remove wings from the breast) and cooked the Marylands (what we call thigh and leg intact) with the breasts and the wings. I did have to use dry thyme due to our hot conditions which sent the rosemary rampant and smothered the lemon thyme. I did cut back on the salt a lot (only used a 1/4 teaspoon in the mix and very lightly sprinkled before baking (would omit that for us) but for tastes and it still overpowered the dish though the lemon flavour did come through and I was really surprised that the garlic was not more overpowering. Overall a quite enjoyable dish thank you MsPia, made for Best of 2013 Review Game.