Here's what you need:
|A 9x13 baking dish . Chicken is also helpful.|
|Kosher salt,black pepper,garlic,lemon,oregano,fresh thyme and dry white wine.|
|Good olive oil (According to a Cook's Illustrated article I read once, Colavita is the best store-bought brand you can get,says Mr. Kimball.)|
Lemon Chicken Breasts
adapted from How Easy Is That !
page 120,serves 4
1/4c good olive oil
3 TBL minced garlic ( 9 cloves)
1/3c dry white wine
1TBL grated lemon zest(2 lemons)
2TBL 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,skin-on chicken breasts
( I used bone-in,by request of my husband.)
Directions:1. Preheat the oven to 400 degrees. 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 in the white wine,lemon zest,lemon juice,oregano,thyme and 1 tsp salt and pour into a 9 x 13 baking dish.
2. Pat the chicken breasts dry with paper towels and place skin side up over( or on top of) the the sauce. Brush the chicken breasts 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.
3. Bake for 30 - 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 dish tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.