This recipe is based on Ina Garten’s Lemon Chicken. I love Ina’s lemon chicken, but over the years I found myself making a few adaptions.
First, I used boneless skinless chicken breasts. Second, I added my sides to the pan, and let them cook along with the chicken.
– virgin olive oil –garlic cloves minced – dry white wine – grated lemon zest – freshly squeezed lemon juice – dried oregano – fresh thyme leaves – salt and pepper
TOTAL PREP TIME: 40mins.
NO. OF SERVINGS: 4
NOTE: This baked lemon chicken recipe makes a lot of pan drippings. I like to use 1/4 cup of warm pan drippings to cover baby spinach leaves for a salad.
In a small saucepan over medium-low heat, add the olive oil and garlic. Cook for about 2-3 minutes. Whisk in the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon of salt.
Take a couple pieces of paper towel and pat the chicken dry. Nestle the chicken in the pan and sprinkle the chicken liberally with salt and pepper.