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Tuesday, February 11, 2014

More Lemon Chicken

As mentioned (many times) before, meals at The Frog & PenguINN often include poultry, fish and pasta. That's not to say we don't cook beef and pork. Just ask Grenville who considers bacon and ribs, separate food groups.

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

  1. 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.
  2. 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.
  3. 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.
We enjoyed this meal with sides of brown rice, steamed broccoli and carrots. Be sure to pour some of the pan juices over the rice as well. 
And, if I failed to mention earlier, it was so easy to prepare.





13 comments:

A Quiet Corner said...

Looks and sounds scrumptious, Dorothy...I'm going to try this I think!...:)JP

Daisy said...

We make a lot of chicken here too. This recipe sounds like a good one.

Montanagirl said...

Looks great! Wish my husby liked chicken.

LONDONLULU said...

That rosemary garlic chicken sounded so scrumptious (and like the way I prepare my birds:), and this sounds just as good! Looks delicious too!

NCmountainwoman said...

Looks delicious. My husband much prefers bone-in chicken. He says the meat is much more tender.

barbara l. hale said...

That looks really good. I think I will put that in my recipe file. Thanks!

L. D. said...

It looks like a great meal. We live in a beef state but we shy away from the prices as we did use to have lower prices of red meat. Now you need to mortgage your house to stock up on it.

Charlotte Wilson said...

Dorothy,

This reminds me of a chicken dish that I make often: Chicken Picatta. Yours looks scrumptious!

Hugs,

charlotte

Catherine said...

I'm always looking for simple delicious dishes to prepare for my family... and this fits the bill. My husband loves herbed meat! Thank you for sharing it...

William Kendall said...

My mother would make chicken very similar to this, I think. It is delicious.

Country Gal said...

Looks and sounds YUMMY ! Thanks for sharing . Have a good day !

Rebecca said...

Looks GREAT.

Debbie said...

Looks like a good one!!

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