Roasted Lemon Chicken Breast Recipe

Name: Roasted Lemon Chicken Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe.html?oc=linkback

Servings: persons

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
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe.html?oc=linkback

1
Preheat the oven to 400 degrees F.
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. 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.
3
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.
4
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.
5
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe.html?oc=linkback

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Roasted Lemon Chicken Breast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Lemon Chicken Breast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions