Wednesday, December 12, 2012

Baked Lemon Chicken

Hey out there! It's been a little while since my last post, but that doesn't mean I haven't been in the kitchen hard at work whipping up yummy things to share with you all! This recipe in particular has been one of my favorites. This chicken was so flavorful and moist, it will be making many repeat appearances in my kitchen. I hope you will give it a try!

4 Bone-In Skin-On Chicken Breasts
1 Whole Lemon
1 Tablespoon Grated Lemon Zest (2 lemons)
2 Tablespoons Lemon Juice
1/3 Cup White Wine
1/4 Cup Olive Oil
3 Tablespoons Minced Garlic (9 cloves)
1/2 Teaspoon Dried Thyme
1 1/2 Teaspoons Dried Oregano
Salt & Freshly Ground Black Pepper

Pre-heat oven to 350 degrees. In a small saucepan over medium-low heat, warm the olive oil and add the garlic and cook for only 1 minute, making sure it doesn't start to brown. Turn off the heat and add the wine, lemon juice, lemon zest, oregano, thyme and 1 teaspoon of salt. Mix everything together and pour into a 9 x 12 baking dish. Rinse your chicken off with water and pat dry then place on top of the oil mixture. Brush the tops of the pieces of chicken with olive oil and liberally sprinkle with salt & pepper. Cut your whole lemon into 8 wedges and tuck  it among the pieces of chicken. Bake for 35-40 minutes, or until cooked through.

Recipe Adapted from Ina Garten, Barefoot Contessa

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