Sunday, March 11, 2012

Lemon Chicken

This recipe is from Anita at feeding my picky eaters. See her recipe or follow the recipe here (with my additions and improvements in red):
Lemon Chicken - Ina Garten Recipe
1/4 cp olive oil
3 Tbs minced garlic (9 cloves)
1/3 cp dry white wine
1 Tbs grated lemon zest (2 lemons) (I got 1 Tbs with 1 lemon)
2 Tbs freshly squeezed lemon juice (I used the entire lemon used to make the zest)
1 1/2 tsp dried oregano
1 tsp minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts (6 to 8 ounces each)
1 lemon
1. Preheat the oven to 400 degrees.
2. 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. Turn off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp salt and pour into a 9x12-inch baking dish.
3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil (this step is important, skipping this step will lead to very parched chicken) and sprinkle liberally with salt and pepper. Cut the lemon into 8 wedges and tuck it among the pieces of chicken.
4. Bake for 30-40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. (For my attempt, cooking time took 33 minutes.) If the chicken isn't browned enough, put it under the broiler for 2 minutes (My chicken was not browned at all. So I cooked under the broiler on high for 2 minutes and watched it like a hawk the entire time.) Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Nutrition Facts:
4 Servings
Amount per serving:
Calories        265.1g
Fat                    2.9g
Carbs                1.3g
Fiber                   .1g
Protein            54.6g
Weight Watchers Points Plus Values: 6
Serving Suggestions: My gang ate this chicken with Duchess Potatoes and broccoli. 
Final Thoughts: This chicken recipe really did live up to its name of being a nice lemony chicken. The lemon taste had great depth through every bite, not just on the skin and outer edges.  The herbs mixed with the lemon made the entire kitchen smell wonderful. And I loved running out to my herb garden to grab a handful of fresh thyme. The next time I make this recipe I am going to also go with fresh oregano along with the fresh thyme. Other than that, I, and all I dined with, loved it. My Prep Time was 16 minutes, from pantry to oven. Based on my grading system, I give this recipe 5 well-deserved Pins.
If you just hopped over here from Pinterest, Welcome! Feel free to check out any of the other recipes I have reviewed. And come back for another visit sometime soon. - Lynn


  1. This looks great! Can't wait to try it! What an awesome blog you have here! :)

    1. Thanks Kelly! I know you'll love it. Maybe a celebration dinner for your roomie who just got engaged. <>

  2. Wher do you find bonles chiken with skin on. Judy Bralley /