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Lemon Garlic Chicken

Posted by ttr@torils.com on

This recipe and many others can be found in my book, Standby to Cook with Chef Walter.

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Lemon Garlic Chicken


Ingredients

  • 1/4 cup olive oil (I like full flavored vs extra virgin)
  • 3 tbsp minced garlic
  • 1/3 cup dry white wine
  • 2 lemons 1 zested and squeeze, 1 cut into slices
  • 2 tbsp freshly squeeze lemon juice
  • 1 tsp dried rosemary
  • 1 1/2 tsp dried oregano
  • 1 tsp minced fresh thyme
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • 4 boneless chicken breasts (skin on)

Optional Ingredients

  • 4 oz quartered cherry tomatoes
  • 1 tbsp capers

Instructions

  1. Preheat oven to 400 degrees.  In a small saucepan over medium low heat, heat the olive oil until very warm.

  2. Add garlic and cook for just about a minute.  Don't allow it to burn.  You really just want to let the flavors start to bloom.

  3. Remove the olive oil from heat, and add white wine, lemon zest, lemon juice, herbs, salt and pepper to the oil.  Mix to combine, and place in the bottom of a 9x13 baking dish.

  4. Dry the chicken well and place them in the dish, turning to coat with the sauce.  Place them skin side up.  Sprinkle with salt and pepper (yes, that's again).

  5. Place lemon wedges in and around the chicken, and add the cherry tomatoes and capers at this time if you are using them.

  6. Bake the chicken for 30-35 minutes, depending on the size of the chicken pieces.  You want an internal temperature of 165F.  If the skin is underdone or too pale, allow them to broil for just a couple of minutes or until golden.

  7. Cover the dish with foil, and allow chicken to rest for ten minutes before serving. Taste and adjust seasonings if needed.  Service with its own juices, and sprinkle with fresh chopped parsley.

Recipe Notes

You can use boneless, skinless chicken pieces and there are pros and cons to both types.  Skinless cooks a bit more quickly, but can dry out and doesn't truly look golden.  Skin on pieces can be golden and toasty, yet are a bit more fatty, and can look a bit 'flabby' without care.  Frankly, they both taste great.

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