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Lemon Chicken Breasts

Prep Time
15 min
Cook Time
35 min
Yields
4 servings
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ingredients

¼
cup good olive oil
3
Tbsp garlic, minced (9 cloves)
cup dry white wine
1
Tbsp lemon zest, grated (2 lemons)
2
Tbsp freshly squeezed lemon juice
1 ½
tsp dried oregano
1
tsp fresh thyme leaves, minced
Kosher salt and freshly ground black pepper
4
(6 to 8 oz each) skin-on boneless chicken breasts
1
lemon
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directions

Step 1

Preheat the oven to 400ºF.

Step 2

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.

Step 3

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.

Step 4

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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