this recipe is adapted from the ever-brilliant barefoot contessa. she’s got such a knack for easy, flavorful dishes. i have gently edited this recipe for i how i tend to cook… using a little less olive oil and making sure all of the lemons got used and not wasted. and giving an option for those of you who would rather cook with chicken stock instead of wine.
it has a bright, delicious taste and is pretty easy to make, perfect for a weeknight meal. and it’s one that i know everyone is sure to like.
baked lemon garlic chicken
2 tbsp olive oil
8-9 cloves minced garlic
1/3 cup dry white wine (like a pinot grigio) or chicken stock
3 lemons* (zest 2 and then juice both; set 3rd aside)
1 tsp oregano
1 tsp fresh thyme leaves (just pull leaves off stem)
4 boneless, skinless chicken breasts
salt & freshly cracked pepper
1. preheat the oven to 400.
2. warm the olive oil in a small saucepan over medium heat. add the garlic and cook for about 1 minute – don’t allow garlic to brown. remove from heat and add the white wine (or stock), lemon zest, fresh-squeezed lemon juice, oregano, thyme, and 1/2 tsp salt. whisk and set aside.
3. pat the chicken breasts dry and brush both sides with olive oil and sprinkle with salt & pepper. place them in a 9×13 baking dish that has been lightly coated on the bottom with olive oil or cooking spray.
4. pour sauce over the chicken breasts in the baking dish. cut the third lemon into 8-10 wedges and nestle among & between chicken breasts.
5. bake for 35-40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is slightly browned. remove pan from the oven. cover dish tightly with foil and allow to rest for 10 minutes. serve hot with pan juices and lemon garlic spaghetti.