Lemon Chicken Breasts


Anyone who knows me knows I love lemon. Love is not the proper word – I am obsessed with lemon, I think about it all the time. I add it to so many dishes, I buy lemons in bulk, I buy lemon juice in bulk. I can’t get enough. When someone says, “This dish is good and all, but it has too much lemon.” I say, “ This dish is good and all, but it needs about two more tablespoons of lemon juice.”

This recipe was great, very easy to prepare, great flavor and very moist and juicy. The main reason that these were a hit was because somehow the amount of lemon please both Scott and I. It wasn’t too much for him and I didn’t have to add anymore lemon. I could’ve but I didn’t need to.

The key to having moist chicken is to keep the skin on and the bone it. It pretty much guarantees you perfect chicken every time.

I served these with Thomas Keller’s Buttered Farro and the combination was better than I could’ve planned. I loved the lemon vinaigrette on the farro.

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

Warm 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 X 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 8 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 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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