Lemon (Very) Garlic Chicken

Again, watching the Food Network yielded a lovely dinner for David and I one night. He's so lucky, isn't he?? ;-) I'll assume your answer was yes and I'll remind him of that. One of my dear friends, Ina, was making this delicious looking meal so I had to give it a try. What are David and I going to eat when I go back to work?? I'll miss all of these shows which give me these great recipes to try. Are we going back to spaghetti and tacos?? Oh no! I need my Food Network!! I foresee this job really getting in my way. I hope it's worth it!

As I've stated in the title, this dish is Very garlicky so be prepared. Luckily, we love garlic, so it was great to us. If you don't love garlic, you probably won't love this dish. You could back down the garlic though and still make a delicious meal. This is very flavorful the way it's prepared. Let's get started:

Ingredients

• 1/4 cup 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
• salt and freshly ground black pepper
• 1 lemon
• 4 boneless chicken breasts, skin on (6 to 8 ounces each). Ina says to use breasts with skin on, but I had thighs with skin off in the freezer so that’s what I used.

Directions

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.

Look at all that garlic! I can smell it from here!

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.



So much flavor in that pan!



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. Serve with a rice or starch so you can make the most of the garlic lemon sauce. Delish!