Ingredients
-
1/4
-
3
-
1/3
-
1
-
2
-
1 1/2
-
1
-
1
-
1/2
-
4
-
1
-
-
-
-
Directions
Lemon Chicken Breast, Adapted from Barefoot Contessa’s HOW EASY IS THAT cookbook , , l really wanted to like this recipe I love Ina and her cookbooks But I found that I don’t like the taste of oregano with chicken Next time I may omit it , Really good flavors used fresh oregano since we have it growing, and skinless chicken since that is what we prefer I did pour the oil over the chicken though (probably half what is called for), and it gave it a nice little browning I also only sprinkled salt over the chicken (didn’t add the extra two times), so the salt ratio was good for us It was too bad that the liquid around the chicken burned totally black onto the baking dish, it would have made a tasty sauce – maybe if you added more liquid that wouldn’t happen and you could use it that way
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Steps
|
1
Done
|
Preheat the Oven to 400 Degrees. |
|
2
Done
|
Warm the Olive Oil in a Small Saucepan Over Medium-Low Heat, Add the Garlic, and Cook For Just 1 Minute but Dont 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. |
|
3
Done
|
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. |
|
4
Done
|
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 Isnt 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. |
