Baked Lemon Chicken

This recipe from the Barefoot Contessa sounds easy and has a low number of ingredients that you probably already have in your kitchen – always something I look for in a recipe!

Photo by Quentin Bacon

Photo by Quentin Bacon

Click here for the recipe page.

  • 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
  • 1½ 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
  • Preheat the oven to 400 degrees.
    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 X 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.

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What To Do With…Bad Champagne

The champagne tasting was SO much fun! We partied so hard we almost missed the midnight countdown, and when we realized it was time, it was a bit of an interruption to the raging dance party going on in the living room. We counted down, threw some streamers, snogged a bit, and went back to dancing.

I’ll post photos when I have some. I was a bit, ahem, too distracted to remember to take proper photographs, but I know others were more on their photography game.

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I have a few bottles of leftover champers cooling in the garage and luckily came across this Martha idea of how to play around with a champagne that might not be so tasty on it’s own. And so easy peasy, and so colorful and different! Love it.

Sugar Cube Champagne

Give bubbly a boost with jewel-like cranberry-, pomegranate-, and apricot-infused sugar cubes. Working in batches, soak cubes in a bowl of fruit concentrate or puree until completely saturated. Remove with a fork, and place on a wire rack (don’t let them touch); let dry overnight. Present cubes at a champagne bar, or serve them in passed drinks. The sweet, tangy taste will keep guests sipping long after the toasts.

Read more at Marthastewartweddings.com: Celebrate With Champagne

Ginger Cookie Whoopie Pies

Remember when I was lusting after making THESE?

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I made them for Christmas, and YUM. Sweet, tangy, and with a nice gingery bite at the end.

I combined Baked Perfection’s recipe and Martha’s filling recipe, and it came out wonderfully. The recipe made about 16 whoopie pies.

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They’re thick, though, and big (that’s what she said ;). One cookie at one sitting is exactly right, and don’t forget the milk.

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