I am so happy I found this recipe.

This is some of the juiciest chicken around and it takes no time to put together. I made this for some girlfriends awhile back and they loved it and I made it again recently to take to a friend who was sick. This dish is tangy and delicious, not to mention good looking. It feels about perfect for this time of year, with its lemony zing.

Easy enough for lunch, fancy enough for company. This might become your go to chicken recipe.

Oven Roasted Lemon Chicken

Ingredients
1/4 cup good olive oil
3 tablespoons minced garlic (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
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper
4-6 boneless chicken breasts, skin on
1 lemon
Directions
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 but don’t allow the garlic to turn brown. Move the pan off the heat, and add the white wine, lemon zest, lemon juice, oregano, thyme. Mix and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up in the sauce. Rub a little olive oil on top of chicken skin and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough on top, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.

I recommend serving this on top of rice or couscous. That gives you something to soak up all of the delicious lemon garlic pan juices. Because trust me, the sauce is too good to miss.

 

Photographs by Jessica Yager