Recipe(tried): Lemon Chicken Breasts - Here's A Great Lemon Garlic Chicken Recipe for you Maureen!

Hi Maureen,

I read your post where you are looking for a chicken kebob recipe and thought of you when I saw Ina Garten prepare this yummy looking dish.

You can see the video on The Today Show website, it looks delicious! I suppose you can marinate the chicken chunks in the lemon-garlic to make great kebobs.

I will be making this tonight with breasts tho' and serving them with rice pilaf and a veggie!

Here's the recipe, hope you like it...Ina Garten's recipes are always a hit here, she is a great cook!

Enjoy! Gina

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LEMON CHICKEN BREASTS
recipe courtesy of Ina Garten
video seen on The Today Show website
Makes 4 servings

When I need to get dinner together in a hurry, this is about as easy as it gets. White wine, garlic, and oregano give this chicken great flavor. I make some basmati rice or couscous with toasted pine nuts to soak up all those delicious lemony juices plus a vegetable like steamed haricots verts and I'm done.

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
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
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 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.