Recipe Index

Ingredients

• 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

Method

1. Heat the oven to 400°F before you make the sauce.
2. Warm the olive oil in a small saucepan over medium-low heat and cook the minced garlic in it for just 1 minute without letting it brown.
3. Take the garlic oil off the heat, stir in the dry white wine, grated lemon zest, lemon juice, dried oregano, minced thyme and 1 teaspoon of salt from the kosher salt, and pour this sauce into a 9 by 12 inch baking dish.
4. Pat the chicken breasts dry, set them skin side up in the sauce, brush them with olive oil and sprinkle them liberally with salt and freshly ground black pepper.
5. Cut the whole lemon into 8 wedges and tuck the wedges in among the chicken breasts.
6. Bake the chicken for 30 to 40 minutes depending on the size of the breasts, until it is cooked through and its skin is lightly browned, broiling it for 2 minutes if you want more browning.
7. Cover the dish tightly with foil and rest the chicken for 10 minutes, then sprinkle it with a little more salt and serve it hot with its pan juices spooned over.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data