Lemon Chicken Breasts

4.6(1170)

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

by Ina Garten·published 2014-12-16

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Main Dish

Servings

4 servings

Total time

—

Calories / serving

393 kcal

Ingredients (10)

serves

1/4 cup good olive oilolive-oil
3 tablespoons minced garlic (9 cloves)garlic
1/3 cup dry white winewhite-wine
1 tablespoon grated lemon zest (2 lemons)lemon
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oreganooregano
1 teaspoon minced fresh thyme leavesthyme
Kosher salt and freshly ground black peppersalt-and-pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)chicken-breast
1 lemonlemon

Instructions (4 steps)

01Preheat the oven to 400 degrees F.
02Warm the olive oil in a small saucepan 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 by 12-inch baking dish.
03Pat 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 8 wedges and tuck it among the pieces of chicken.

04Bake 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 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.

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