So here’s the real deal.
I don’t usually prepare chicken with skin-on. Or with bone-in.
I have this thing about raw meat as it is, but when you add in the fact that I have to deal with skin and bones, there’s sort of a double (triple?) ewww factor involved. If I’m being totally honest, my husband often handles the raw meat since it ooogs me out.
This recipe is one of my all-time favorite ways to prepare chicken. Every time I make it, the Tall Boy says it’s “restaurant-quality;” although now that I type that out, I’m not sure he means that as a compliment or not. I’m going with the former.
The best thing about this chicken is that it is packed full of flavor. Even better? The actual prep time is nearly non-existent–you’ll spend the most time in prepping this recipe mincing your garlic. Quickly infuse some olive oil with the garlic; add in some white wine, lemon juice and zest, and a few spices. Pour the mixture into a pan, top with chicken, and bake.
Now, I have to admit that the first dozen or so times I’ve made this dish, I used boneless, skinless chicken breasts. And the recipe worked just fine. However, I decided to give it a go with the bone-in, skin-on kind…and yeah. Definitely do that.
What’s your favorite easy chicken recipe?
- 1/4 cup olive oil
- 3 tablespoons minced garlic (about 9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- 1 teaspoon Kosher salt
- 4 chicken breasts, bone-in and skin on (6 to 8 ounces each)
- 1 lemon
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute. Don't allow the garlic to turn brown or it will taste bitter. Remove the pan from the heat, and add the white wine, lemon zest, lemon juice, oregano, thyme, and salt. Pour mixture into a 9x12 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 with salt and pepper to taste. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, until the chicken is done and the skin is lightly browned. If needed, place chicken under the broiler for an additional 2 minutes to finish browning. Remove pan from oven and cover with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.