142.6...Lemon Chicken Breasts
Since I am on a roll with chicken recipes, I decided to try another last night. It’s an Ina Garten recipe so I knew it would be a winner, no matter what. I was right.
Lemon Chicken Breasts
Recipe from Ina Garten
1/4 cup good olive oil
3 Tbsp minced garlic (9 cloves)
1/3 cup dry white wine
1 Tbsp grated lemon zest (2 lemons)
2 Tbsp freshly squeezed lemon juice
1 1/2 tsp. dried oregano
1 tsp. minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1. Preheat the oven to 400 degrees.
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 tsp salt and pour into a 9x12-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.
Note: I used skinless chicken breasts and cooked them at 350 degrees for 30 minutes.
I served the chicken with roasted potatoes and asparagus. Another winning chicken dinner!
Still going strong!
I took the kids to school, went to an appointment, then ran errands. Lunch was a Sesame Ginger Ahi Bowl from Green Spot Salad Company.
Tomorrow is Friday! I have an exciting weekend ahead!!
Do you have a favorite chicken recipe?
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