A no-fuss main that's perfect for entertaining or a weeknight dinner - no wonder it's Ina's favorite dish from her book Barefoot Contessa "how easy is that".
Course:
Main Course
Cuisine:
American
Servings: 4
Ingredients
¼cupgood olive oil
3tablespoonsminced garlic9 cloves
⅓cupdry white wine
1tablespoongrated lemon zest2 lemons
2tablespoonsfreshly squeezed lemon juice
1½teaspoonsdried oregano
1teaspoonminced fresh thyme leaves
Kosher salt and freshly ground black pepper
4boneless chicken breastsskin on (6 to 8 ounces each)
1lemon
Instructions
Preheat the oven to 400 F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one 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-by-12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.
Bake for 30 to 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 two 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.
Recipe Notes
Note: For a lower sodium version of the recipe, eliminate the salt and rub the chicken breasts with a zero sodium lemon citrus spice such as Savory Spice Shop's California Citrus Rub.