Lemon Garlic Chicken

A friend made this for a small dinner party and it was so yummy I just had to try it myself and probably make it a million times again. It is the oh so fabulous Ina Garten's Lemon Garlic Chicken from How Easy is That? I'll put her directions and then what I did.

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. I just used my garlic in olive oil from a jar. 

Zest 2 lemons.

 Add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish. Look at that delicious sauciness.

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. Then Bake!

I then roasted a little asparagus in olive oil, salt and pepper, roasted garlic, and parmasean.

Add a little wild rice..... Heaven. Don't forget to pour lots of that saucy goodness on the chicken and in the rice! I then used the leftover chicken for pasta the next night (post to follow). Thanks Ina and Mal!

Easy Copy, Paste, and Print Recipe

• 1/4 cup good 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
• 1 1/2 teaspoons dried oregano
• 1 teaspoon minced fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 4 boneless chicken breasts, skin on (6 to 8 ounces each)
• 1 lemon

Directions:

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.