Lemon Chicken Breasts
About this recipe
Lemon Chicken Breasts are a simple yet flavorful dish that brings a taste of Provence to your dinner table. Ina Garten's version is all about ease and impact, making it a go-to recipe for busy weeknights or special occasions. With just a few ingredients and minimal prep time, you can create a delicious meal that impresses without the fuss.
Ingredient notes
- Use 1/4 cup of good olive oil instead of 60 ml for a more familiar measurement.
- The recipe calls for 3 tablespoons of minced garlic, which is about 9 cloves.
- For the dry white wine, 1/3 cup is equivalent to 80 ml.
- You'll need the zest from 2 lemons to make 1 tablespoon of grated lemon zest, and 2 tablespoons of freshly squeezed lemon juice.
Tips from Food Network’s video
- Warm the olive oil over medium-low heat to avoid burning the garlic; cook it for just 1 minute.
- It's important to pour the sauce into the baking dish before placing the chicken on top, as this helps the chicken brown nicely.
- If the chicken isn't browned enough after baking, you can broil it for an additional 2 minutes to achieve a crispy skin.
Good to know
- How long do I bake the chicken?
- Bake the chicken in the preheated oven for 30 to 40 minutes, until cooked through and lightly browned.
- Can I prepare this dish in advance?
- Yes, you can prepare the chicken with the sauce in advance and refrigerate it before baking.
- What should I do if the chicken isn't browned enough?
- If the chicken isn't browned enough after baking, you can run it under the broiler for an additional 2 minutes.
No life story here — the video and the recipe are the whole point. All credit to Food Network: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 400 degrees F.
- 2
Warm the olive oil in a small saucepan over medium-low heat.
- 3
Add the minced garlic to the oil and cook for 1 minute, ensuring it doesn't turn brown.
- 4
Add the dry white wine to the saucepan.
- 5
Stir in the grated lemon zest and freshly squeezed lemon juice.
- 6
Add the dried oregano and minced fresh thyme to the mixture.
- 7
Season with 1 teaspoon of salt and mix well.
- 8
Pour the sauce into a 9 by 12-inch baking dish.
- 9
Pat the chicken breasts dry and place them skin side up over the sauce.
- 10
Brush the chicken breasts with olive oil and sprinkle liberally with salt and pepper.
- 11
Cut the lemon into 8 wedges and tuck them among the pieces of chicken.
- 12
Bake in the preheated oven for 30 to 40 minutes, until the chicken is cooked through and the skin is lightly browned.
- 13
If the chicken isn't browned enough, broil for an additional 2 minutes.
- 14
Cover the pan tightly with aluminum foil and let the chicken rest for 10 minutes before serving.
Heads up — we had to guess a little:
- The quantity for the olive oil was inferred from the caption's '1/4 cup' to milliliters.
- The quantity for the white wine was inferred from the caption's '1/3 cup' to milliliters.
- The quantity for the lemon juice was inferred from the caption's '2 tablespoons' to milliliters.
Credit where it’s due: this recipe was transcribed from Food Network’s original video on YouTube. Follow them there — it’s their dish.
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