Even with our recent freezing temperatures, our lemon tree is still producing like crazy.
So I am continuing on my ever expanding lemon recipe quest. This one is from the Barefoot Contessa. It turns out a gorgeous golden brown and the chicken is super moist. The only place I’ve been able to find boneless chicken breasts with the skin on is Whole Foods.
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 F.
2. Warm the olive oil in a small sauce pan 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 9 x 12-inch baking dish.
3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon into 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 slightly browned. If the chicken isn’t done 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.