Lemon Roasted Chicken

Adapted from Barefoot Contessa How Easy is That?

What I love most about Ina Garten’s recipes is that they always work out. I know that turning to her means a home run and more often than not, her recipes become regulars in the rotation at my house. This recipe from her newest book is no different. Simple, fresh flavors and very easy instructions.

  • 1/4 cup olive oil
  • 9 cloves garlic, minced
  • 1/3 cup dry white wine
  • Grated zest of 1 lemon
  • Juice of 1/2 lemon (about 2 tablespoons)
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt
  • Black pepper
  • 4 bone-in split chicken breast halves, skin on
  • 1 lemon, cut into thick wedges
  • Preheat the oven to 400 degrees.
  • In a small saucepan, warm the olive oil over medium heat. Add the minced garlic cloves, stirring frequently and watching carefully as not to allow the garlic to turn brown. After a few minutes, garlic will be very fragrant. Remove pan from heat and whisk in white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt. Pour the mixture into a rectangular glass baking dish.
  • Place the chicken breast halves over the top of the sauce. Brush each chicken breast half with olive oil, then sprinkle generously with salt and pepper. Add the lemon wedges to the pan, tucking them around the chicken breasts. Top with additional sprigs of thyme.
  • Bake for 40 minutes or until the chicken is just done. Don’t overdo it or the breasts will be come dry! Remove the pan from the oven, cover it with foil and allow it to sit on the stove for about 10 minutes. Serve with the juices that have accumulated in the bottom of the baking dish.
  • Quick Tips
  • 1. The original recipe calls for skin-on boneless chicken breasts. Do you have any idea how hard those are to find? Pretty hard. I can occasionally find them at Whole Foods, but more often than not I am forced to choose either skinless boneless or with both skin and bone. If you can find them, the skin adds a bit more moisture and will work nicely for this recipe. I might be hesitant to try this recipe with skinless, boneless for fear of drying out the chicken with this roasting method.
  • 2. The pan juices that result are delicious! Be sure to serve the dish with something that will soak them up (potatoes, rice, couscous) or with a crusty bread.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 4

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