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Lemon Chicken

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 60 min
  • $$
Gatheredtable
adapted from Barefoot Contessa

Ingredients

  • 3 tablespoons minced garlic
  • 3 sprigs thyme, leaves removed
  • 1/4 cup extra virgin olive oil
  • 1/3 cup dry white wine
  • 1 1/2 teaspoons dried oregano
  • 2 lemons
  • 4 boneless skinless chicken breasts
  • salt and pepper, to taste

Directions

Prep: 1. Preheat oven to 400. 2. Mince garlic. Remove thyme leaves from stems. 3. Zest and juice 1 lemon. Cut other lemon into 8 wedges. Make: 1. Heat olive oil in a small saucepan over medium-low heat. Add garlic and cook for one minute, just to soften. 2. Remove saucepan from the heat. Add white wine, oregano, thyme leaves and the zest and juice from one lemon. Pour into a 9x12 baking dish. 3. Place chicken breasts on the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. 4. Place lemon wedges around the chicken. 5. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done. If the chicken isn't browned enough, put it under the broiler for 2 minutes. 6. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Notes

This recipe also works great with bone-in, skin on chicken breasts.

Goes great with these recipes

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Mixed Salad with Avocado
Simple Green Salad

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