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.