Last week I didn’t post anything as I was out of town and this week has been crazy-busy, but now I’m back with a quick and delicious recipe that will knock your socks off. This is a fairly short post – I’ve made lots of things in the past weeks and am a little backed up on getting everything posted. And now, on with the show.
This chicken dish comes from Ina Garten as part of her “How Easy is That?” series – I saw it over on FoodNetwork.com and thought it would be great to make on a Saturday night awhile back.
The thing is, this is the kind of dish that is perfect during the week. It really is super-fast and the flavor payoff is HUGE. So full of bright, lemony flavor that’s not too heavy as we approach beach season. Or jorts season – whichever you prefer.
Would also be great as a quick throw-together meal on short notice. Enjoy –
- 1/4 cup good olive oil
- 3 tbsp minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tbsp grated lemon zest (2 lemons)
- 2 tbsp freshly squeezed lemon juice
- 1 1/2 tsp dried oregano
- 1 tsp minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on
- 1 lemon
Preheat the oven to 400 degrees F.
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.
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.
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.