Roasted Lemon Chicken
"Cassic American lemon chicken, not too lemony, just right with garlic, butter, lemon, thyme and oregano."
photo by pammyowl
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 tablespoons olive oil
- 1⁄4 cup dry white wine
- 3 tablespoons fresh squeezed lemon juice
- 7 garlic cloves, finely minced
- 2 1⁄2 teaspoons grated lemon zest
- 1 1⁄2 teaspoons dried oregano
- 1⁄2 teaspoon dried thyme
- 1 teaspoon kosher salt, divided
- 1⁄4 teaspoon crushed red pepper flakes
- 4 boneless skin-on chicken breasts
- 1⁄4 teaspoon fresh coarse ground black pepper
- 1 lemon, cut into 6 wedges
directions
- Preheat oven to 400 degrees.
- In a 9x13" glass baking dish, whisk together oil, wine and lemon juice; stir in garlic, zest, oregano, thyme, 1/2 teaspoon salt and the red pepper flakes.
- Sprinkle chicken on both sides with the remaining salt and black pepper. Place breasts skin side up in the baking dish with the lemon wedges. Bake until chicken is done and skin is golden-brown (30-40 min.). Remove from oven; cover pan with foil 10 minute to rest. Spoon pan sauce onto a rimmed serving platter and set breasts on top.
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Reviews
-
Yum, this was delicious! A very delicate lemon flavor, just perfect. I didn't have skin on chicken breasts, only skinless, so for the first half of baking I covered the breasts with foil, to prevent it drying out. Also, I only made two, but made the full amount of sauce. I omitted the thyme and red pepper flakes, personal preference. Thanks for sharing, GailAnn! Made for ABC tag game 2013
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
