Ina Garten's Lemon Chicken Breasts

Ingredients:

1/4 cup good olive oil

3 tablespoons minced garlic (9 cloves)

1/3 cup dry white wine (I used a Chardonnay)

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons dried oregano

1 teaspoon minced fresh thyme eaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin on (6 to 8 ounces each)

1 lemon


Preparation:

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 brown. Remove pan from stove, and off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 13-inch baking dish.

Pat the chicken breast 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 about 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.

From the kitchen of: Susi's Kochen und Backen Adventures (http://susikochenundbacken.blogspot.com/)

Adapted from: Ina Garten (http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe/index.html)

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