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.
Be impressed - I jointed a chicken all by myself as I couldn't get fillets with the skin on anywhere when I wanted them!
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 grill for 2 minutes.
Cover the pan tightly with kitchen foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. I served mine with some Basmati rice with spinach stirred through - just drain your rice when it's cooked and stir through some lovely spinach to wilt.
Yield: 4

Easy Lemon Chicken - Ina Garten
Top Tip!
If you want to serve just 2 people make the same amount of sauce; I did and found it just right.
If you want to serve just 2 people make the same amount of sauce; I did and found it just right.
prep time: 5 minscook time: 40 minstotal time: 45 mins
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 finely chopped fresh thyme leaves
sea salt and freshly ground black pepper
4 boneless chicken breasts - skin on
1 lemon
instructions
Preheat the oven to 200C/400F or Gas 6
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 half a teaspoon salt and pour into a 9 by 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 grill for 2 minutes. Cover the pan tightly with kitchen foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Wow...Jan, this sounds super delicious (all your recipes do, btw), I think this is my Sunday lunch sorted!
ReplyDeleteThis is my go-to recipe when I make chicken for more than one so I can attest to the fact that it is delish. Got to love Ina!!!
ReplyDeleteThere can never be too much garlic in a recipe!
ReplyDelete