But, chicken wins out for dinner thanks to its versatility. Earlier this month, I posted a one-pan stovetop rosemary-garlic chicken using boneless, skinless chicken breasts, lemon, garlic and rosemary.
OK, this is a very similar recipe. But, it uses bone-in chicken breasts that are baked this time and spices differ (oregano and thyme now). It also includes olive oil, garlic and lemon. These 3 ingredients go so well with chicken dishes.
No "prep" photos here. Holding a camera when getting chicken ready isn't a good idea.
Baked Lemon Chicken
- 2 bone-in chicken breasts, skin on
- 1/4 C extra-virgin olive oil
- 1-1/2 TBSP minced fresh garlic
- 1/3 C dry white wine (or cooking wine)
- 1 TBSP grated lemon zest
- 1-1/2 TBSP lemon juice
- 1-1/2 tsp dried oregano
- 1 tsp dried thyme leaves
- Kosher salt and freshly ground black paper
- 1 lemon
- Preheat oveen to 400 degrees. Warm olive oil in small saucepan over medium-low heat, add garlic and cook for 1 minute, don't let garlic brown. Turn heat off, add white white, lemon zest, lemon juice, oregano, thyme, and t teaspoon of salt. Pour into a backing dish.
- Rinse chicken breasts and pat dry. Place skin side up over sauce. Brush chicken with olive oil, sprinkle with salt and pepper. Cut lemon in 4 wedges and tuck in between chicken pieces.
- Bake for 30-40 minutes, depending on size of breasts, and until skin is lightly browned. Cover tightly with aluminum foil, allow to rest 10 minutes. Serve hot with pan juices.
And, if I failed to mention earlier, it was so easy to prepare.