Baked Lemon Chicken

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Garlic

  Raw

  3 tbsp or 26g

• White wine

  Alcoholic beverage, table

  2 ⅔ fl oz or 78g

• Lemon zest

  3 tsp or 6g

• Lemon juice

  Raw

  2 tbsp or 30g

• Oregano

  Spices, dried

  1 ½ tsp, ground or 3g

• Thyme

  Fresh

  1 tsp or 0.8g

• Salt

  Table

  1 dash or 0.4g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  8 breast fillet or 1.16kg

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. 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.
5. Recipe inspired by: http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe.html?oc=linkback

Similar Foods

• Crispy Potatoes with Lemon Dijon Chicken
• Oven-Fried Lemon Pepper Chicken Breasts https://www.vgourmet.com/oven-fried-lemon-pepper-chicken-breasts
• Cheesy Chicken Bake
• Lemon Fried Chicken
• Lemon Pepper Baked Tilapia
• One Pan Lemon Parmesan Chicken and Asparagus