Delicious Lemon Baked Chicken Breasts

​Here's an adaptation of Ina Garten's Lemon Chicken from the Food Network I made the other night along with the Parmesan & White Wine Risotto. It was delicious. Very healthy and the juices were good enough to drink from a goblet! Loved this recipe and will make again but next time use bone in chicken breasts with the skin. It's really easy and would be really impressive as a nice "guest dinner" served with ristotto, and asparagus with rolls. If you are afraid of risotto you could just whip yourself up some good old "Uncle Ben's Wild Rice" straight out of the box. To me this was definitely chick food. Hubby said it was great but I loved it. I mean like really loved it. That sauce is beyond.. Try it. Super easy and looks pretty! Tell me what you think ya'll!
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Total Time:1 hr 0 min

Prep 15 min

Cook 35 min

Yield:4 servings

Level:Easy

Ingredients

• 1/4 cup good olive oil
• 3 tablespoons minced garlic (9 cloves)
• 1/3 cup dry white wine ( I added more cause I had it available w the risotto)
• 1 tablespoon grated lemon zest (2 lemons) ( I grated one really huge lemon, perfect)
• 2 tablespoons freshly squeezed lemon juice ( squeezed one half in the sauce, the other in the pan)
• 1 1/2 teaspoons dried oregano
• 1 teaspoon minced fresh thyme leaves ( I used dried, didnt have fresh)
• Kosher salt and freshly ground black pepper
• 4 boneless chicken breasts, skin on (6 to 8 ounces each)
• 1 lemon

Directions

Preheat the oven to 400 degrees F.

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 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 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.