You’re probably turkey-ed out by now, right?! Well, here’s one of my go-to, simple, weeknight recipes to switch up your leftovers…or just to keep in your back pocket for when you want to show off your skills! This lemon chicken recipe is one of our favorites. It’s a classic with delicious flavor that you are sure to love. Looking for a fresh side to pair with it, go for a simple salad with my secret dressing recipe, here.
- 4 boneless chicken breasts – preferably with the skin on. However, I will note, that unless you go to a specialty food store you don’t typically find boneless chicken breasts in the grocery store with the skin on – at least not where i go (which is typically, Whole Foods or Safeway). Often when I make this I will just use boneless chicken breasts without the skin and it’s just as good in my opinion. You can also, go with a split chicken breasts with skin on, which is what is shown in photos.
- 1/4 cup olive oil
- 3.5-4 tbsp of minced garlic (about 11 cloves) – we always go with a little more garlic because the mister loves it, but 3 tablespoons is what the original recipe calls for. Also, I highly recommend using fresh garlic cloves not the minced garlic that comes in a jar – nothing like fresh garlic.
- 1/3 cup dry white wine – I use a Pinot Grigio that I like to drink and serve with dinner #wastenotwantnot
- 1 tbsp grated lemon zest
- 2 tbsp fresh lemon juice
- 1 1/2 teaspoons dried oregano – dried is better because it’s not as strong.
- 1 tsp minced fresh thyme leaves
- 1 lemon – cut into wedges
- Fresh thyme leaves for garnish (totally optional, but I like to make everything look even more pretty)
- Salt and pepper – you know, I only really use Kosher salt – best taste!
P.S. I swear by these tools, which are super helpful with this dish…
Preheat the oven to 400 degrees F. In a saucepan, warm olive oil (medium-low heat), add garlic and cook for no longer than 60 seconds! Nobody wants burnt (read brown) garlic. Remove from heat and add white wine, lemon juice, lemon zest, dried oregano, thyme and salt and pepper to taste. Tip: grind the dried oregano in your hands to release the oils when adding into the sauce. Stir. Pour sauce into a baking dish (the recipe recommends a 9×12 baking dish). Note: your baking dish can change depending on how large or small a portion of the chicken you’re making. As you can see above, I made this dish for two and cooked it in my Le Creuset skillet.
Place the rinsed (and patted dry) chicken breasts over the sauce (if it has skin on, you want skin side up). Brush chicken with olive oil (this will help the chicken brown, you could also use melted butter, but olive oil is much better in my opinion). Season with salt and pepper to taste. Add lemon wedges in the dish around the chicken breasts. It adds some more yummy lemon flavor and fun fact: it caramelizes under the heat and is actually good to eat.
Bake chicken for 40min. The skin should be a light brown. Remove the dish from the oven and cover with aluminium foil for about 10min – for those Ina obsessed like me, you know that this is one of her secrets to allowing the juice to seep back into the chicken.
Serve immediately and make sure to add the juice from the baking dish to your chicken for extra goodness! ENJOY 🙂
photos by Anne Kim of Laura Metzler Photography