Lemon Garlic Chicken Thursday, May 3, 2012


Jan Charles

1/4 cup olive oil – I like full flavored vs extra virgin, but whatever you like
3 TBSP minced garlic
1/3 cup dry white wine
2 lemons, one zested and squeezed and 1 sliced into wedges
2 TBSP freshly squeezed lemon juice
1 tsp dried rosemary
1 1/2 tsp dried oregano
1 tsp minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on
Fresh parsley, finely chopped, to finish
Optional – 4 oz. quartered cherry tomatoes
Optional – 1 TBSP capers


Preheat oven to 400 deg. In a small saucepan over medium low heat, heat the olive oil until very warm. 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. Remove the oil from the heat, and add the white wine, lemon zest, lemon juice, herbs and ½ tsp of kosher salt and ½ tsp of pepper to the oil. Mix to combine, and place in the bottom of a 9x13 baking dish. 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). Place lemon wedges in and around the chicken, and add the cherry tomatoes and capers if you’re using them.
Bake 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. Cover the dish with foil, and allow chicken to rest for ten minutes before serving. Taste, and adjust seasonings if needed. Serve with its own juices, and sprinkle with fresh chopped parsley.

*Note – 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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