Lemon Chicken Breast

Lemon Chicken Breasts

Make 4 Servings

¼ C extra-virgin olive oil

3 T minced garlic (approx. 9 cloves)

1/3 C dry white wine

1 T grated lemon zest (approx. 2 lemons)

2 T freshly squeezed lemon juice

½ tsp dried oregano

1 tsp minced fresh thyme

Kosher salt and freshly ground black pepper

4 boneless chicken breast halves, skin on (6-8 oz each; see note)

1 lemon

Preheat oven to 400 degrees

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 teaspoon salt and pour into a 9-13 inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce.  Brush the chicken breasts with some of the sauce and sprinkle liberally with salt and pepper.  Cut the lemon in 8 wedges and tuck in among the pieces of chicken.

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 pan tightly with aluminum foil and allow to rest for 10 minutes.  Sprinkle with salt and serve hot with the pan juices.

Note: Boneless chicken breasts can be found at Whole Foods or you can ask your butcher to cut them for you this way.

Serve with basmati rice or couscous!