I took it all over to my sisters house. It seemed like too exciting a meal to keep to ourselves. We ate so quickly I didn't even get a picture. It was delicious. Next time I will try cooking the Lemon Chicken and serving it over pasta or rice. The garlic lemon juices would be a great sauce. Or maybe over some fresh steamed veggies.
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| Here is the picture on Pinterest that first caught my interest |
I give the recipe 4 cookies. It was so good and so easy. Rarely do you get such great taste from throwing ingredients in a bowl and then letting it do its thing. I think it takes about 10 minutes to throw together and then you just sit it in the oven.
I recommend trying it out if you are looking for a good chicken dish. Once again, I changed the recipe slightly. Click on the picture above for the original recipe. Ina uses boneless chicken with the skin. I'm sure this would taste better, but I had skinless chicken breasts and it was still really good.
Lemon Chicken
Ingredients:
9 cloves of garlic
1/4 cup olive oil
1/3 cup pinot grigio or a dry white wine
1 tsp dried oregano
4 sprigs of thyme
2 lemons
Kosher salt and pepper
4 chicken breasts (boneless and skinless)
Directions:
1. Warm olive oil in saucepan. Add cloves of garlic. Cook for 1-2 minutes and remove from heat.
2. Stir in wine, oregano, thyme, 1 tsp salt, zest and juice from 1 lemon. For the thyme, hold the sprig with two fingers and then run your hand down the sprig to pull off the leaves.
3. Pour into 9x13 pan. Place chicken breasts over the oil mixture. Use a basting brush and brush the oil mixture over top of the chicken. Season top of chicken with salt and pepper.
4. Cut 1 lemon into segments and place in pan around the chicken.
5. Bake at 400 degrees for 30-40 minutes. If you want a browned top, use the broiler for a few minutes at the end.
4 servings/ 10 points each (chicken and lemon/oil sauce)
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