Lemon Chicken Breast

"Adapted from Barefoot Contessa's HOW EASY IS THAT cookbook.,"
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by KateL photo by KateL
photo by WiGal photo by WiGal
Ready In:
1hr
Ingredients:
11
Serves:
4

ingredients

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directions

  • 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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Reviews

  1. 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.
     
  2. l really wanted to like this recipe. I love Ina and her cookbooks. But I found that I don't like the taste of oregano with chicken. Next time I may omit it.
     
  3. 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.
     
  4. So Good! I replaced the wine with chicken broth but followed the recipe aside from that. It was moist and full of lovely flavor. I served this with lemon rice and steamed broccoli and carrots for a great meal. I'll surely make this again.
     
  5. Luscious chicken, the hefty garlic/olive oil base made it sing and kept the lemon from being too tart. This was easy to put together. It went great with Recipe#506822 and Recipe#287218. Made for Please Review My Recipe tag game.
     
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Tweaks

  1. So Good! I replaced the wine with chicken broth but followed the recipe aside from that. It was moist and full of lovely flavor. I served this with lemon rice and steamed broccoli and carrots for a great meal. I'll surely make this again.
     

RECIPE SUBMITTED BY

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
 
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