This was honestly one of the best meals I’ve made in a long, long time. First of all, it’s super easy. Second of all, it made our house smell amazing. Third of all, it’s bright and light and so delicious we both were practically licking the sauce from the plate. I couldn’t wait to have leftovers the next day.
LEMON CHICKEN (serves 4 – recipe from Ina Garten)
2 lbs. chicken breast, skin on (this is critical to the dish, don’t get skinless breasts)
1/4 c. EVOO
8 cloves minced garlic
1/3 C. dry white wine
Zest of two lemons (be sure not to grate into the white part, or the “pith” – this will make the dish really bitter)
Juice of two lemons
1 Lemon, cut into six quarters
1.5 tsp. dried oregano
1 tsp dried thyme
Kosher Salt & freshly cracked black pepper
1.Preheat the oven to 400.
2.In a small saucepan, warm the EVOO over medium heat, then add the mined garlic and cook until fragrant, about 60 second. Remove from heat.
3.Add white wine, lemon zest, lemon juice, oregano, thyme and 1 tsp. salt, stir to combine. Pour into a medium size baking dish.
4.Pat the chicken breasts dry and season with kosher salt and pepper on both sides. Add to the baking dish with the sauce, skin-side up.
5.Take the six quarters of unsqueezed lemon and tuck them among the chicken breasts.
6.Bake, uncovered, for about 30-40 minutes or until the chicken is done and the skin is light brown. If you use a meat thermometer and it indicates the chicken is done, but the skin isn’t brown and crispy, just crank up the broiler and cook for about 2 minutes, making sure not to burn it.
7.Remove, loosely tent with foil, then serve. We had this with quinoa and roasted veggies, and spooned the lemon sauce all over everything. So, so good.