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Ina Garten’s Lemon Chicken_rev

Ina Garten’s Lemon Chicken

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • 1 large roasting pan
  • 1 Small bowl
  • 1 Whisk
  • 1 Knife
  • 1 Cutting board
  • 1 Spoon

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
  • Kosher salt
  • Freshly ground black pepper
  • 4 boneless chicken breasts skin on
  • 1 lemon cut into 8 wedges

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit.
  • In a small bowl, whisk together olive oil, garlic, white wine, lemon zest, lemon juice, oregano, thyme, 1 teaspoon salt, and 1 teaspoon black pepper.
  • Pour the mixture into a large roasting 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.
  • Tuck the lemon wedges around the chicken.
  • Bake for 30 to 40 minutes, until the chicken is done and the skin is lightly browned.
  • Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.
  • Serve hot with the pan juices spooned over the chicken.

Notes

For best results, ensure that the chicken breasts are at room temperature before cooking to ensure even cooking. Use a meat thermometer to verify that the internal temperature of the chicken reaches 165 degrees Fahrenheit for food safety. If you prefer a crispier skin, you can broil the chicken for a few minutes after baking. Adjust the seasoning according to your taste preference, and feel free to add extra herbs or spices if desired.
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