Chicken has to be one of my favorite of the proteins because of its tenderness and flavor. This poultry dish, flavored with lemon, is one of the tastiest I have made. Before hand, I was tense due to this being my first main course dish for the project. At a meal, the main course is a pretty important component and I wanted to make sure it was done correctly.
I started by making a lemon sauce. I sauteed garlic in olive oil for a very short period of time. Then I added wine, lemon, oregano, and thyme. The sauce smelled amazingly light and lemony. The addition of the oregano and thyme were the fresh, earthiness this dish needed to bring it to the next level. Making the sauce was fairly easy and once I was done, it wasn’t too thick and would go great over the chicken.
I then started on the chicken. I dried them thoroughly and rubbed olive oil over each side. Then I sprinkled with salt and pepper and placed the chicken breasts in a pan. The recipe called for chicken with the skin on but I chose to use skinless because it is healthier and you can still manage a nice golden color in the oven. I poured the lemon sauce over the top and baked in the oven for about an hour. The recipe said forty minutes but I by leaving them in longer, the chicken got a nice color and when probed with a thermometer, reached the required 180 degrees.
Once the chicken was done, I allowed it to rest for ten minutes. This kept the juices from immediately leaving the pan when I cut into the chicken. Then I served it with linguine and drizzled extra lemon sauce over the top. I recommend using a foil-lined pan when cooking the chicken because it will be a much easier clean up once you have finished. This chicken turned out tender and bursting with lemony juices. The herbs added so much flavor to the chicken and it was well received by everyone who tried it. What I liked is that you could serve this with pasta, rice, or even steamed vegetables. Give it a try, if you have any comments on the recipe, leave them below. Bon Appetit!
Adapted from Ina Garten
Makes 2 servings
2 tablespoons olive oil
5 cloves garlic, minced
1 1/2 tablespoons white wine
1 lemon, zested and juiced
3/4 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
Salt and freshly ground black pepper
2 boneless chicken breasts
1 lemon, cut into wedges
In a saucepan, heat olive oil at a medium-low heat and add garlic and cook for one minute.
Take saucepan off the heat and add wine, lemon zest and juice, oregano, and thyme.
Preheat oven to 400 degrees.
Pat chicken dry, brush both sides with olive oil and sprinkle with salt and pepper.
Place in 8 by 8-inch baking dish.
Drizzle sauce over the top and tuck lemon wedges along the sides of the chicken.
Bake for 40 to 60 minutes, depending on the size of the chicken breasts, until chicken is slightly browned.
Remove from oven and cover with aluminum foil for 10 minutes.
Serve with pasta or rice and remaining sauce.