I love this chicken dish and it is so easy and the whole family loves it. It’s great for when you’re at the pool all day and need something yummy for dinner that evening, that can be put together quickly. This was an Ina Garten (barefoot contessa) recipe that has become a staple.
Lemon Garlic Chicken
- 1/4 cup of Olive Oil
- 9 cloves of garlic minced
- 1/3 cup dry white wine
- 2 Tbs Lemon zest (about 2 lemons)
- 2 Tbs Lemon Juice
- 1 1/2 Tsp dried oregano
- 1 Tsp minced fresh thyme
- 4 boneless chicken breast (with skin if available, if not skinless is fine)
- 1 lemon quartered
Preheat oven to 400 degrees.
Warm the olive oil in a small saucepan, add the garlic and cook for just 1 minute. Don’t allow the garlic to burn or brown. Take the pan of the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon of the salt and pour the sauce into a baking dish.
Place the chicken breast in the sauce and sprinkle liberally with salt and pepper. Cut the lemon into 8 pieces and tuck the around seasoned chicken.
Bake for 30-40 minutes. Cover pan tightly with foil and allow to rest 10 minutes. Great with white or brown rice with leftover sauce poured on the rice.