Recipe, and my adjustments, are below. Smakelijk!
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 [CN: I used more -- never too much lemon, IMHO.]
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves [CN: I used rosemary, which worked just as well.]
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each) [CN: Please DON'T use skinless chicken -- it just won't taste or look as good, I swear.]
- 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. Off the heat, add the white wine, lemon zest, lemon juice,
oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch
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 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, put it under the broiler for 2
minutes. Cover the pan tightly with aluminum foil and allow to rest
for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Recipe Courtesy of Food Network, all rights reserved.
http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe/index.html
