Roasted Lemon Chicken Breasts

Looking for a delicious dinner recipe for chicken breasts?  I made this dish the other night for a “girls’ night” get-together, and it was a hit.  I love anything with lemon, and this dish didn’t disappoint.  Along with making the house smell heavenly while it was cooking, the chicken came out nice and juicy and the sauce was delicious. I mean, really…how can you go wrong with lemon, garlic and white wine? I will double the recipe next time, because the leftovers were just as good the next day!

This dish is 100% “guy-approved”, so I can now add it to my repertoire of quick, easy and delicious weeknight meals.  🙂

Lemon Chicken Breasts

Lemon Chicken Breasts

Roasted Lemon Chicken Breasts

Slightly adapted from Ina Garten

4 Servings

Ingredients:

1/4 cup good olive oil

3 tablespoons minced garlic (about 9 cloves)

1/3 cup dry white wine

1 tablespoon grated lemon zest (approx. 2 lemons)

2 tablespoons freshly squeezed lemon juice (see Liz’s Tidbits)

1 1/2 teaspoons dried oregano

1 teaspoon minced fresh thyme leaves (I just laid the sprigs on top of the chicken instead)

Kosher salt and freshly ground pepper

4 boneless, chicken breasts, skin on (I used organic “skinless” breasts for a healthier version)

1 lemon, cut into 8 wedges (I used 2 lemons)

Preparation:

Preheat oven to 400°F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic and cook for about 1 minute.  Watch carefully as to not let the garlic turn too brown.  Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt.  Pour this mixture into a 9 x 12 inch baking dish.

Pat the chicken breasts dry and place over the sauce.  Brush breasts with olive oil, sprinkle liberally with salt & pepper and tuck lemon wedges among the chicken.  Bake 30-40 minutes, depending on the size of the breasts, until done.  Turn broiler to high and broil 2-3 minutes until top of chicken is nicely browned.  Remove from oven, tent with aluminum foil and allow to rest for about 10 minutes.  Serve hot with pan juices.

Liz’s Tidbits: 

  1. There is NO SUBSTITUTION for fresh lemon juice in this recipe.  No bottled stuff! Click here to see my favorite citrus juicer.  It makes juicing lemons (or any citrus, for that matter) a breeze!
  2. Ina’s original recipe calls for “skin-on” breasts, which will crisp up nicely and be beautiful when browned.  It’s all a matter of preference or diet restrictions.  I like to lose the skin for a healthier meal.  Your choice! 🙂
  3. I don’t have time for thyme! Instead of peeling all those tiny thyme leaves off their stems, I merely sprinkle the thyme (stem and all) in and around the juices and over the top of the chicken.
  4. Garlic is a lot easier to mince if you’ll smash the cloves first with the back of a large knife.  This not only helps to release the oils, but also makes it much easier to mince.
  5. I always like to rub dried herbs, especially oregano, in the palm of my hand before adding to the dish.  This helps to release the oils.  Also, check your dried herbs before using.  If they’ve been in your pantry for more than about 6 months, toss them.
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