ina garten's lemon chicken breasts

ingredients
all
1/4 cup olive oil
3 tbsp garlic
minced
1/3 cup white wine
dry
1 tbsp lemon zest
about 2 lemons
2 tbsp lemon juice
fresh squeezed
1 1/2 tsp dried oregano
1 tsp fresh thyme
minced
1 tsp kosher salt
4 whole chicken breast
boneless, skin on
olive oil
salt and pepper
1 whole lemon
kosher salt
cookware
We make this recipe when the skin-on boneless chicken breasts look good at the market. We got this recipe from our family who in turn got it from their good friends. This recipe is great for entertaining and goes great with any side that absorbs the pan juices.
1
Preheat the oven at 400 °F.
2
In the small saucepan, warm the olive oil then add the garlic. Cook for 1 minute, taking care not to brown the garlic.
3
Remove the saucepan from heat. Add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon of salt. Pour this mixture into the baking dish.
4
Pat the breasts dry and place them in the baking dish, skin side up. Brush the breasts with olive oil and season with salt and pepper.
5
Cut the lemon into 8 wedges and tuck it among the pieces of chicken.
6
Bake for 30-40 minutes, depending on the size of the chicken. Internal temp should be 165°F. Skin should be lightly browned, but can be broiled for 2 minutes at the end if needed.
7
Cover the pan tightly in foil and rest for 10 minutes.
8
At serving time, sprinkle with salt and serve hot with the pan juices.
source: Ina Garten (Barefoot Contessa)