Lemon Chicken Breasts
This recipe presents a simple yet elegant method for preparing flavorful lemon chicken breasts. Boneless, skin-on chicken is baked in a bright sauce of olive oil, garlic, white wine, lemon, and herbs. The dish is finished with a quick broil for crispy skin and rested to ensure succulent, juicy meat, perfect for a weeknight meal or special occasion.
Equipment
- 1 9x12 inch Baking Dish
- 1 Small Saucepan
- 1 Whisk
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 1/4 cup good 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
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts skin on (6 to 8 ounces each)
- 1 lemon
Instructions
- 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. 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.
- 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.
Notes
For truly crispy skin, ensure chicken breasts are thoroughly patted dry before seasoning. When cooking the garlic, vigilantly watch it; browned garlic will impart a bitter flavor to your sauce. The resting period under foil is crucial, allowing the chicken juices to redistribute, ensuring a tender and moist final product. Consider a quick finish under the broiler for an even crispier skin and a more caramelized top. Fresh oregano and thyme, if available, would elevate the aromatic profile significantly. Don't discard those precious pan juices; they are the essence of the dish and should be spooned generously over the chicken when serving.