Garlic Lemon Chicken Breasts

Y’know, I just love Ina Garten, The Barefoot Contessa.  She has a way of making even the simplest recipe seem elegant and well, yummy.  She emphasizes treating yourself to the best and freshest ingredients, using them in recipes that never seem uber-difficult.  So when I saw this recipe on her show, I just had to run out for fresh lemons and garlic.  I knew I could make chicken breasts turn out as beautiful and moist and yummy as the ones she made.  And I did!  And you can too!

Ina’s recipe was for four, I was making dinner for just DH and I, so my amounts are to serve two.

  • 1/8 cup olive oil
  • 4-5 cloves garlic, minced (about 1 1/2 TBSP)
  • 1/6 cup dry white wine (I used my 1/3 cup and “eyeballed” about half.)
  • 1 1/2 tsp grated lemon zest (1 lemon)
  • 1 TBSP fresh lemon juice
  • 3/4 tsp dried oregano
  • 1/2 tsp fresh thyme leaves, minced
  • kosher salt and pepper
  • 2 boneless, skin-on chicken breasts (6-8 oz each)
  • 1/2 lemon

Preheat oven to 400 F.

Prepare and measure all sauce ingredients (garlic, lemon zest, oregano, thyme, lemon juice, wine).

Warm olive oil in a medium sauce pan, over medium-low heat.  Add garlic and cook for one minute.  Don’t allow the garlic to turn brown.

Off the heat, add wine, lemon juice, lemon zest, oregano, thyme and 1 tsp kosher salt.

Pour sauce into the bottom of an 8×8 inch baking dish.  Brush chicken breasts with olive oil, sprinkle liberally with kosher salt and pepper and set them skin side up in baking dish on top of sauce.  Cut lemon half into wedges and tuck around the chicken.

Bake 30-40 minutes, until skin is lightly browned and juices run clear.  Remove from oven and tent tightly with foil.  Let rest 10 minutes.

(Just look at that golden yumminess!)  Serve with pan juices and lemon wedges and savor the yummy, but not over-powering, garlicky, lemony, juicy chicken you’ve just baked!

Mmmm-mmmm-mmmm-mmmm-yummy!  Isn’t that pretty and elegant?!  I made parmesan baked potato wedges and parmesan roasted asparagus to finish off the meal, but pasta would be a perfect pairing as well!  (Recipes to follow in future blog posts!)  This chicken would be yummy to treat yourself, or to make for someone you want to impress.  Perfect for Sunday dinner or any night of the week, really.  Yummy!

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4 Comments

Filed under dinner, recipe

4 responses to “Garlic Lemon Chicken Breasts

  1. Pingback: Pan Roasted Chicken with Thyme Recipe

  2. I love this recipe. I have the book with the original. I would make sure that you clarify that the salt is kosher versus regular. Kosher salt tastes different at 1 tsp than regular salt. 1tsp of regular salt is much more intense than 1tsp of Kosher.

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