baked lemon chicken breast
(2 ratings)
This recipe I adapted from the Barefoot Contessa. I also used skinless chicken for a lighter version.
(2 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
40 Min
Ingredients For baked lemon chicken breast
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1/4 colive oil
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2 Tbspgarlic, minced
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1/3 cchardonnay
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2 Tbsplemon juice, fresh
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1 1/2 tsporegano, dried
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1 Tbspthyme, leaves, minced
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kosher salt
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black pepper, fresh ground
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4boneless, skinless chicken breast
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1lemon
How To Make baked lemon chicken breast
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1Preheat oven to 400. In a small saucepan over low heat, warm the olive oil, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Remove from heat and add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch glass baking dish.
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2Place the chicken breast in the dish turning to coat both sides with marinade. Sprinkle the chicken breast with salt and pepper. Cut the lemon into wedges and place it under and along side the chicken breast. -
3Bake 30 -40 minutes or until done. Cover and let rest 10 minutes. If desired serve with pan juices.
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