Easy Lemon Chicken
  • ¼ cup olive oil
  • 3 tablespoons minced garlic (about 9 cloves)
  • ⅓ 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
  • 1 teaspoon Kosher salt
  • 4 chicken breasts, bone-in and skin on (6 to 8 ounces each)
  • 1 lemon
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/easy-lemon-chicken/