Lemon Garlic Chicken

Photo courtesy of Ina Garten

No huge story behind this one.... simply, I was watching Barefoot Contessa and saw her make this and just knew that Abe would love it.  So, I ran to the computer... ok, who am I kidding, the computer is pretty much always nearby... and pinned this recipe on my recipe board.

And, as predicted, Abe loved it.  Jimi really liked it too.  It was so simple to make too... simple ingredients making simply delicious food.  As Ina Garten would say... can't beat that! 

The recipe called for boneless chicken breasts, but I felt like using up some bone-in chicken thighs.  It worked out perfectly.  I made sure to add 5 minutes to the cook time due to the bones. 

I served the chicken with rice to soak up the sauce and a mixed green salad.

Lemon Garlic Chicken
Serves 4

1/4 cup olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1½ teaspoons dried oregano
1 teaspoon minced fresh thyme leaves (or 1/4 teaspoon dried)
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each) (or whichever cut of chicken you have)
1 lemon

Preheat the oven to 400 degrees.

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 X 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