1/4 cup good olive oil
3 tbsp minced garlic
1/3 cup dry white wine
1 tbsp grated lemon zest (2 lemons)
2 tbsp freshly squeezed lemon juice
1 1/2 tsp dried oregano
1 tsp thyme
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts
1 lemon
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.
Place the chicken breasts in the pan. 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.
Based on this recipe by Ina Garten.
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.
Place the chicken breasts in the pan. 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.
Based on this recipe by Ina Garten.
