Food: Lemon Chicken

Oh. My. Yum.

We used this recipe from Ina Garten's Barefoot Contessa website on Sunday to make lemon chicken. We had a plethora of lemons on hand, and although we do not have white wine (we added a bit of water instead), it still turned out scrumptious (her version is photographed below, not ours!).

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We also had chicken tenders (not breasts) and ours didn't brown quite like hers did...

However, it was Y-U-M-M-Y. The rich flavors of the lemon and garlic... two HEALTHY and TASTY additions to any recipe.

Try out her recipe and see what you think!

Lemon Chicken Breast by Ina Garten (Barefoot Contessa)

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

Preheat the oven to 400 degrees.

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.