My guys know that I love Barefoot Contessa’s recipes, so they surprised me with another one of her cookbooks for my birthday. There are so many great looking recipes in the book that I’d like to try, so tonight I started with her Lemon Chicken Breasts. It’s great as a weeknight meal, because it’s quick and easy. It’s also a great entertaining dish, because it’s FULL of great flavors! What’s not to love about garlic, white wine, lemon & herbs? For those of you who are looking for “REALLY easy” recipes, (Jeanmarie, you know who you are!), I think this is one you’ll love! 🙂
The recipe calls for boneless breasts with the skin on, but good luck finding those! With everyone so health conscious, it’s hard enough these days to find chicken with the skin on, so finding them boneless, too, is next to impossible. I used bone-in, skin on breasts and had outstanding results. You want the skin on for this recipe, because you want it to brown up really nice. The mixture of lemon, garlic, wine, oregano & thyme took this dish over the top! 🙂
Lemon Chicken Breasts
Adapted from the cookbook, Barefoot Contessa “How Easy is That?”
- 1/4 cup good olive oil
- 4 tablespoons minced garlic (about 12 cloves)
- 1/3 cup dry white wine
- 2 tablespoons grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons dried oregano
- 2 teaspoons minced fresh thyme leaves, more for garnish
- kosher salt and freshly ground black pepper
- 4 chicken breasts, skin on
- 1 lemon, cut into 8 wedges
Preheat oven to 400º. Prep all ingredients and have them ready to go.
Warm olive oil in small saucepan over medium-low heat. Add garlic, and cook for just 1 minute being careful not to let the garlic turn brown. Take off heat and add wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon of salt. Pour into a 9 x 12 inch baking dish.
Remove chicken from packaging and pat dry with paper towels. Place skin side up over the sauce and brush each breast with a little olive oil. Sprinkle liberally with salt & pepper, and tuck the lemon wedges among the pieces of chicken.
Bake for 35-40 minutes, depending on the size of the chicken, until it is done and the skin is lightly browned. If necessary, broil for about 2 minutes if the skin isn’t brown enough. Remove from oven, tent with foil and let rest for about 10 minutes. Sprinkle with salt, and serve with the pan juices and roasted lemon wedges.
**Liz’s Cooking Tidbits:
Handling Raw Chicken…to rinse or not to rinse?
You might want to think twice about rinsing that raw chicken in your sink. Instead of washing off any salmonella like we think we’re doing, we are actually spreading the germs all over our sink and countertop. Check out this article for the full scoop!