Wednesday, May 4, 2011

Lemon Chicken

This is Ina Garten’s recipe – I got it directly from Food Network. It is an example of what a great sense of taste she has. Sometimes she uses too much butter for my taste, but here she has hit the mark of perfection! Not too lemony either, which I think sometimes her stuff can be.

Here’s what you need:
¼ C olive oil
2 T minced garlic
1/3 C dry white wine
1 T lemon zest
2 T freshly squeezed lemon juice
1 ½ t dried oregano
½ t dried thyme
Salt and pepper to taste
4 boneless chicken breasts, bones removed (you can be like me and teach yourself how to debone a breast by watching on youtube…. It’s not difficult and the lucky result is those wonderful bones which make the best broth.)
1 lemon

Here’s what you do:
Preheat oven to 400 degrees.
Warm oil in small pan, add garlic and cook for only one minute – don’t let the garlic get brown at all. Add the wine, lemon zest, lemon juice, oregano, thyme and salt. Pour into a 9 X 13 baking dish.

Place chicken skin side up in the pan and brush with olive oil. Season liberally with cracked black pepper. Nestle in some lemon wedges.

Bake for 30-40 minutes or until chicken is done. You can crisp the skin by placing under the broiler for just a minute or so, if you watch it closely!

Cover pan with aluminum foil and allow to rest for 10 full minutes. Very easy and very, very good. Thanks to Ina Garten!


  1. Ina is the best. I make this Lemon Chicken often. It pleases all.

    The Souper

  2. Looks great and you make it sound delicious! I'll have to try it. Your brussel sprouts look wonderful as well. They're one of my favorite vegetables.

  3. I have this on my to try list.
    Just wanted to wish you a Very Happy Mother's Day!


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